Raspberry Cheescake!

Ingredients:
- Wheatmeal biscuits (70g) 
- Desiccated coconut (1/3 cup) 
- Melted butter (70g) 
- Lite cream cheese (375g)
- Lite thickened cream (1/2)  
- Caster sugar (1/3 cup) 
- Boiling water (2 tbs) 
- Powered gelatine (2 tsp) 
- Raspberries (300g) 


Method:
1. In a food processor, process biscuits, coconut and melted butter to form crumbs. Press into the base of a 20cm springform pan. Refrigerate while preparing filling. 
2. Using an electric mixer beat the cream cheese, cream and sugar until smooth and the sugar has dissolved. Whisk gelatine with the boiling water until the gelatine has dissolved. Add to the cream cheese mixture and beat to combine. 
3. Fold half the raspberries through cream cheese mixture and spoon onto the base. Top with remaining raspberries. Cover with plastic wrap and refrigerate for 4 hours or until set.