Raspberry Cheesecake
Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
1/3 cup melted butter
3 Tbs. sugar
Filling:
8 oz. cream cheese, softened
3/4 cup sifted powdered sugar
1 tsp. vanilla extract, optional
1-1/2 cups whipped topping
Sauce:
1 cup sugar
1 cup water
3 Tbs. cornstarch
3 Tbs. raspberry gelatin
2 cups fresh or frozen raspberries
Crust:
Preheat oven to 350 degrees. Mix all ingredients together in a bowl and press in a 7-by-11-inch baking dish.
Bake 8 to 10 minutes and cool.
Filling:
Using an electric mixer, whip cream cheese in a bowl. Mix in powdered sugar and vanilla, if desired. Fold in whipped topping. Spread on top of cooled crust. Put in refrigerator.
Sauce:
In a saucepan, cook sugar, water, and cornstarch until thickened and clear. Remove from heat and add gelatin. Stir until dissolved. When cool, add fresh raspberries. (If using frozen raspberries, add to sauce before it cools.) Spread raspberry mixture over top of cream cheese layer and refrigerate until top layer is thick.
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