in a large bowl, combine biscuits and butter. reserve ¼ of biscuit mixture (this will be needed for the topping), press remaining biscuit mixture into the base and sides of prepared pan. refrigerate for 20 minutes or until firm.
using an electric mixer, beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth; add eggs, cream and flour; beat until combined.
gently fold in raspberries; spoon mixture evenly over crumb base. sprinkle reserved crumb mixture over cheesecake. bake for 45–50 minutes or until set. refrigerate for 2 hours or until set.
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