Grease base and sides of 22cm spring-form pan.
Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides of pan. To achieve a neat crust, press the crumb mixture firmly against sides of pan with a straight-sided glass; refrigerate while preparing the filling.
Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.
Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture, melted NESTLÉ BAKERS’ CHOICE White MELTS, lemon zest, lemon juice, and lemon flavoured spread beat until just combined. Pour mixture into prepared pan. Refrigerate for 3-4 hours or until set/overnight. Top with lemon zest and raspberries then serve.
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