Ingredients
1 cup graham cracker crumbs3 tablespoons sugar1/4 cup butter, meltedFILLING1 package (10 ounces) frozen raspberries, thawed1/4 cup cold water1 envelope unflavored gelatin1 package (8 ounces) cream cheese, softened1/2 cup sugar1 cup heavy whipping cream, whippedFresh raspberries and mint
Preparation
In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° 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 mixture will set up quickly.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and mint.
