Raspberry Cheesecake - Sugar Free

Directions

1. 1
   In small saucepan, sprinkle knox gelatine over 1/4 cup of cold water, let.
2. 2
   stand 1 minute. Stir over low heat until gelatine is completely dissolved.
3. 3
   In large bowl, with mixer, beat cream cheese, splenda and vanilla until.
4. 4
   blended. Gradually beat in Knox Gelatine mixture and remaining 3/4 cup cold water.
5. 5
   Pour into a pie plate and chill until firm - about 1 hour. Your Sugar Free.
6. 6
   jello should be chilling during this time. You don't want it to set yet just have it cold.
7. 7
   Remove cheesecake from the fridge and garnish with the raspberries. Pour chilled jello mixture over the top and return to fridge and chill until firm. Cut into 8 slices.