White Chocolate–Raspberry Cheesecake

ACTIVE TIME: 20 min. TOTAL TIME: 5 hrs. SERVES: 12

9 whole graham cracker sheets,

broken

6 Tbs. unsalted butter, melted

2 Tbs. brown sugar

1 Tbs. plain gelatin

11⁄2 (8 oz.) pkgs. cream cheese, at room temp. 1⁄2 cup milk 3⁄4 cup granulated sugar, divided 2 (4 oz.) bars white baking chocolate, melted and cooled

11⁄4 cup heavy cream, whipped

1 (10 oz.) pkg. frozen raspberries,

thawed and divided

1 Line and grease bottom of 9" springform pan. In food processer, pulse graham crackers 30 sec. or until finely ground. Add butter and brown sugar to processor; pulse 15 sec or until crumbs are moist. Press crumb mixture into bottom of prepared pan. Chill in refrigerator until needed.

2 In bowl, sprinkle gelatin over 1⁄2 cup boiling water; stir until gelatin dissolves. Set aside. Using mixer on medium speed, beat cream cheese, milk and 1⁄2 cup granulated sugar until smooth. Fold in gelatin, chocolate and whipped cream. Divide among 3 bowls. Stir 1⁄2 raspberries into 1 bowl.

3 Spread 1 portion of white cheesecake mixture over crust; freeze 10 min. or until firm. Top with raspberry mixture; freeze 10 min. more. Spread remaining mixture; freeze 4 hrs. or until ready to serve.

4 In saucepan over medium heat, bring remaining raspberries and sugar and 1 Tbs. water to a boil; let simmer 10 min. Let cool slightly. Strain, if desired. Pour 1⁄2 sauce over frozen cake; garnish with fresh raspberries, if desired. Serve with additional sauce.