White Chocolate TOBLERONE & Raspberry Cheesecake

what you need

1 env.

(1 Tbsp.) gelatine

1/3 cup

warm water

1-1/2 cups

 Honey Maid Graham Crumbs

1/4 cup

 non-hydrogenated margarine, melted

2 pkg.

(250 g each) Philadelphia Brick Cream Cheese, softened

3/4 cup

 icing sugar

1 Tbsp.

 lemon zest

2 bars

 Toblerone Swiss White Chocolate (100 g each), melted

1 cup

 whipping cream, whipped

1 cup

fresh raspberries

make it

1. Sprinkle gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.
3. Refrigerate 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.