Triple-Berry White Chocolate Cheesecake

ACTIVE TIME: 35 min. TOTAL TIME: 7 hrs. SERVES: 16

18 Oreo cookies

1⁄4 cup butter, melted

1 (.25 oz.) env. unflavored

gelatin

3 (8 oz.) pkgs. cream cheese,

at room temp.

11⁄4 cups confectioners’ sugar

1 Tbs. vanilla extract

12 oz. white chocolate, chopped,

melted

2 cups thawed frozen whipped

topping

11⁄2 cups raspberries

1 cup blueberries

1⁄2 cup blackberries

1 Coat 8"x3" springform pan with cooking spray. Grind 12 Oreos; chop remaining 6. Mix Oreo crumbs, pieces and butter. Press into bottom and along side of pan. Chill 30 min.

2 In microwave-safe bowl, stir gelatin into 6 Tbs. water; let stand 5 min.

On medium speed, beat cream cheese, 3⁄4 cup confectioners’ sugar and vanilla until smooth. Microwave gelatin mixture in 15-sec. intervals, stirring, until melted; stir into chocolate. On low speed, in slow, steady stream, beat chocolate mixture into cream cheese mixture until smooth; with spatula, fold in topping. Reserve 1⁄2 cup raspberries. Scatter half of blueberries, blackberries and remaining raspberries over crust; top with cream cheese mixture. Lightly press remaining mixed berries into surface. Cover; chill until firm, at least 6 hrs.

3 For sauce, in bowl, mash reserved raspberries with remaining 1⁄2 cup confectioners’ sugar until blended and juicy; strain. Run knife around inside edge of pan; remove side of pan. Transfer cheesecake to serving plate. Just before serving, drizzle with raspberry sauce.