Combine the biscuit crumbs and butter, then press into the base of a greased and paper lined 28 cm x 18 cm slice pan (ensure the paper extends 5 cm above the top of the pan). Chill.
Beat PHILADELPHIA, sugar and rind with an electric mixer until just smooth. Add the gelatine and melted CADBURY Baking White Chocolate, mix until combined then fold through the whipped cream. Pour the mixture over the prepared base. Chill for 2 hours or until set.
Mash the raspberries with a fork. For the sauce, combine the extra raspberries and icing sugar in a food processor and process until smooth. Mix in the mashed raspberries. Swirl the sauce over the top of the slice and refrigerate to set.