Raspberry  Cheesecake 

Ingredients

• 1 cup graham cracker crumbs

• 3 tablespoons sugar

• 1/4 cup melted butter

• 10 ounces frozen raspberries; thawed

• 1/4 cup cold water

• 1 package unflavored gelatin

• 8 ounces cream cheese

• 1/2 cup sugar

• 1 tablespoon Grand Marnier

• 1 cup whipping cream; whipped

Method

Combine crumbs, sugar and butter and press into bottom of 9 inch spring form pan. Bake at 350°F for 10 minutes. Cool. Drain raspberries, reserving juice. Combine juice, water and gelatin in saucepan and let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove and cool for 10 minutes. Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier and gelatin mixture. Beat on low speed until blended. Chill in bowl until partially set. Gently fold whipped cream into mixture and spoon into spring form pan. Chill 6 to 14 hours. Run knife around edge of pan to loosen. Remove sides. Top with fresh raspberries and additional whipped cream if desired.

Yield: 10 servings