Ingredients
1 cup graham cracker crumbs
3 tbsp sugar
1/4 cup butter, melted
Filling:
1 – 10 oz pkg frozen raspberries, thawed
1/4 cup cold water
1 envelope of unflavored gelatin
1 – 8 oz pkg cream cheese, softened
1/2 cup sugar
1 cup heavy whipping cream, whipped
Directions
~Preheat the oven to 350°.
~In a large bowl, combine the crumbs, sugar, and butter. Press onto the bottom of a 9-in. springform pan. Bake for 10 minutes. Cool.
~Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside.
~In a small saucepan, combine the juice, cold water, and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
~In a small bowl, beat cream cheese, and sugar until smooth. Add berries and gelatin mixture. Beat on low until thoroughly blended. Chill until partially set.
~Watch carefully, as the mixture will set up quickly.
~Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
~Just before serving, run a knife around the edge of the pan to loosen. Remove sides of the pan.