A delicious dessert using cream-filled chocolate sandwich cookies and frozen raspberries!
Raspberry Cheesecake
Ingredients
1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 15 cookies)
1/4 cup butter, melted
1 – 8 oz. package Philadelphia Cream Cheese, softened
3/4 cup confectioners’ sugar
1 – 10 oz. package frozen sweetened raspberries, thawed
3/4 cup cranberry-raspberry juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped
Directions
~Combine cookie crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan.
~In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice, and lemon juice until blended. Fold in whipped cream.
~Pour onto crust. Spoon remaining juice over cheesecake. Cut through batter with a knife to swirl.
~Cover and freeze overnight.
~Remove from the freezer 15 minutes before serving.
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