Raspberry Cheesecake

Directions

1. 1
   Crust: In a small bowl, combine crumbs, 3 tablespoons sugar and melted butter.
2. 2
   Press onto the bottom of 9-inch springform pan.
3. 3
   Bake in a 350 oven for 10 minutes.
4. 4
   Cool.
5. 5
   Filling: Drain red raspberries, reserving juice.
6. 6
   Set raspberries aside.
7. 7
   In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatine.
8. 8
   Let stand for 5 minutes.
9. 9
   Cook and stir over low heat until gelatin dissolves; remove from heat and cool 10 minutes.
10. 10
    In a large mixer bowl, beat cream cheese and 1/2 cup sugar until blended.
11. 11
    Add reserved red raspberries, liqueur and raspberry-gelatin mixture.
12. 12
    Beat on low speed until well blended.
13. 13
    Chill until partially set (mixture will be consistency of unbeaten egg whites).
14. 14
    By hand, fold whipped topping into raspberry mixture.
15. 15
    Pour into springform pan.
16. 16
    Chill for 6 to 24 hours.
17. 17
    Carefully remove sides of pan.
18. 18
    Top with fresh red raspberries or red raspberry sauce.