White Chocolate Raspberry Cheesecake

Arrange ladyfingers on bottom and up the sides of a 9 inch springform pan.

Beat cream cheese and 1/2 cup of the milk in large bowl with electric mixer on medium speed until well blended.

Add remaining 1 1/2 cups milk and dry pudding mixes.

Beat well.

Stir in 1 cup of the whipped topping.

Pour into prepared pan.

Add jam to remaining whipped topping; stir gently just until blended.

Spread evenly over pudding layer in crust.

Refrigerate 4 hours.

Store leftover cheesecake in refrigerator.

*Substitutes- Instead of ladyfingers, line pan with thin slices of prepared pound cake. For a citrus twist, use lemon flavored instant pudding and pie filling instead of white chocolate flavor. A foil lined 9 inch cake pan may be substituted for a spring form pan.*