Cranraspberry Chiffon Dessert

Directions

1. 1
   Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally.
2. 2
   Remove from heat; stir in gelatin until completely dissolved.
3. 3
   Stir in remaining 1 1/2 cups water.
4. 4
   Refrigerate until slightly thickened.
5. 5
   Mix graham cracker crumbs with pecans, margarine or butter and sugar.
6. 6
   Press onto bottom of 9-inch springform pan; set aside.
7. 7
   Prepare cheesecake filling according to package directions using milk.
8. 8
   Fold in gelatin mixture until blended.
9. 9
   Pour into prepared pan.
10. 10
    Refrigerate 4 hours or until set.
11. 11
    Remove from springform pan.
12. 12
    Garnish with whipped topping and frosted cranberries or fresh raspberries.