Raspberry Cheesecake

EAT

Raspberry Cheesecake

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Place all the crackers in a plastic bag and beat them with something heavy to crush them all.  Melt the butter and mix it in a bowl with the crackers.   Press the mixture into a 9” cake pan and let set for 30 minutes in the fridge.  Place the frozen berries in a saucepan and heat them up over low heat until they are soft.  Pour over a sifter so you only have the juice left.   Sprinkle the gelatin powder over the juice, stir until dissolved, and let sit for 5 minutes.  Beat cream cheese, cream, vanilla, and sugar until thick and creamy and add a little of the raspberry juice at a time.  Pour the mixture over the cracker crust.   Top with fresh raspberries and flowers, by pressing them gently into the cream.  Cool for 3 hours before serving.                                

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