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Raspberry cheesecake

1 c. graham cracker crumbs
3 tbsp. sugar
1/4 c. melted margarine or butter
10 oz pkg. frozen red raspberries, thawed
1 env. unflavored gelatin
1 (8 oz.) pkg. cream cheese, softened

In a small bowl, combine crumbs, 3 tablespoons of sugar and melted
butter. Press into bottom of 9 inch springform pan. Bake in a
350 degree oven for 10 minutes. Cool. For Filling: Drain
raspberries, reserving juice. Set raspberries aside. In a small
saucepan, combine reserved juice, 1/4 cup cold water and gelatin.
Let stand for 5 minutes. Cool and stir over low heat until gelatin
dissolves. Remove from heat. Cool for 10 minutes. In large mixer
bowl, beat cream cheese and 1/2 cup sugar with electric mixer on
medium speed until blended. Add reserved raspberries and
raspberry-gelatin mixture. Beat on low speed until well blended.
Chill until partially set (mixture will be the consistency of
unbeaten egg whites). By hand, gently fold whipped cream into
partially set raspberry mixture. Spoon into springform pan. Chill
for 6 to 24 hours. Run knife around edge of pan to loosen. Remove
side of pan. Top with fresh raspberries and additional whipped
cream, if desired.


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