12 Servings
Prep Time:30 min Total Time:4 hr 30 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia LightFeeling experimental?
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Method
1
Arrange the sponge finger biscuits into the bottom of a 22 cm springform tin, breaking them as needed to fill any gaps.
2
Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
3
Beat the Philadelphia cream cheese and sugar, then fold in the whipped cream and melted white chocolate until combined.
4
Combine the raspberries and jam in a small bowl, then gently fold into the Philadelphia cream cheese mixture to create light swirls.
5
Spread the mixture into the tin and refrigerate for at least four hours or until set.
6
Carefully remove the cheesecake from the tin, then decorate the top with white chocolate shards and a drizzle of raspberry dessert sauce to serve.
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