1 (19 oz) package fudge brownie mix
1/2 cup oil
1/4 cup water
1/2 cup seedless red raspberry jam
1 1/2 cup fresh raspberries or frozen whole raspberries without syrup, thawed, drained on paper towel, reserving 3 for garnish
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 cup white chocolate chips, melted
1 cup Cool Whip or whipping cream, whipped
1 tablespoon grated semisweet baking chocolate
3 whole fresh or frozen raspberries, if desired
3 mint leaves, if desired
Heat oven to 350°F. Grease bottom and sides of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in grease pan.
Bake at 350°F. for 40 to 45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Spread raspberry jam over brownie layer to within 1/2 inch of edges. Arrange 1 1/2 cup fresh raspberries evenly over raspberry jam; refrigerate.
In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
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