Ingredients
3/4 cup crushed vanilla wafers (about 25 wafers)3 tablespoons confectioners’ sugar3 tablespoons baking cocoa3 tablespoons butter, melted1 cup fresh or frozen raspberries, thawed1-1/2 teaspoons unflavored gelatin1/2 cup cold water1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 teaspoon vanilla extract
Preparation
In a small bowl, combine the wafer crumbs, confectioners’ sugar and cocoa; stir in butter. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
Puree raspberries in a blender or food processor; strain and discard seeds. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in raspberry puree and gelatin mixture. Pour into crust. Cover and refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
