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Raspberry Cheesecake

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

Combine crumbs, sugar and butter and press into bottom of 9-inch
springform 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 springform pan. Chill 6-14 hours. Run knife around edge
of pan to loosen. remove sides. Top with fresh raspberries and
additional whipped cream if desired. Makes 10 servings.

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