No Bake Raspberry Cheesecake

This No Bake Raspberry Cheesecake is another "five star" recipe as far as my husband and I am concerned.

It is light, not too much raspberry, and the chocolate crumb is just a great addition! We have put in on Our Favorites page.

Ingredients

• 2 1/2 cups chocolate graham crackers crumbs (I buy the chocolate graham crackers and crush my own)
• 2/3 cup melted butter
• 1 1/2 cups sugar
• 1/4 teaspoon almond extract
• 1 cup boiling water
• 1 package raspberry jello
• 1 pint heavy whipping cream
• 8 oz cream cheese

Here is what to do:

First prepare the crust. (I use a small food processor to crush chocolate graham crackers into crumbs.)

Then add 1/2 cup of the sugar and melted butter and mix together well.

Press this mixture onto the bottom and partially up the sides of a 9-inch spring form pan and refrigerate it for 20 minutes.

Mix the raspberry jello powder into the boiling water until it dissolves. Let it sit until it thickens, which takes approximately 45 to 60 minutes. Wait until the jello has thickened before continuing on with the next step.

Cream together the rest of the sugar with the cream cheese and then add the almond extract and the thickened jello and combine with the mixer on medium speed until well blended.

Use your mixer to beat the heavy whipping cream until it stands in stiff peaks.

Fold in the whipped cream until completely incorporated into the cream cheese and jello mixture.

Spoon this mixture on to the crust and refrigerate for 2 hours or until firm. This recipe serves six.