INGREDIENTS                9” Spring Form Pan

Crust
1 3/4 cups crushed vanilla wafers (about 3/4 of a 12 oz box)
3 Tablespoons chopped almonds
1/4 cup butter or margarine, melted

Cheesecake
1 1/2 cups whole frozen red raspberries
24 oz. lowfat cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 Tablespoon finely shredded lemon peel
1 teaspoon vanilla extract

Glaze
1 cup whole frozen red raspberries
1/2 cup frozen cranberry raspberry juice cocktail, thawed
2 teaspoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:
 

Crust
In a small bowl combine  crushed wafers and almonds. Add in  melted  butter or margarine and mix until thoroughly combined.  Using a rubber spatula, press  mixture evenly onto  bottom of a greased 9 inch spring from pan.  Set aside.

Cheesecake
Thaw and drain  whole frozen red raspberries by spreading on 4 layers of paper towelling placed on a plate or cookie sheet.  Set aside.

In a large bowl, combine cream cheese, sugar and cornstarch. With electric mixer on medium speed, beat until smooth.  Reduce mixer speed to low, and add eggs, one at a time, beating after each addition just until incorporated.  Stir in lemon peel and vanilla extract.  Set aside.

Place  thawed red raspberries evenly on  crust, leaving a 1” margin around edge. (To create an attractive, evenly colored crust, avoid placing berries closer to the edge than this specified margin.)  Pour  cream cheese mixture over berries and crust.

Bake at 350?F for 15 minutes.  Lower  temperature to 225?F and bake for 1 hour and 10 minutes more, or until  center no longer looks wet or shiny.  Turn off  oven.  Remove  cheesecake from  oven and run a knife carefully around  inside edge of  pan.  Return  pan to  warm oven for one hour.  Chill while  glaze is made.  (Cake may be frozen at this point.)

Glaze
In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon juice and 1 cup red raspberries. Heat slowly until steam rises from top and berries are soft.  Do not boil.  Remove from heat and strain through a fine sieve to remove seeds.  Return to saucepan.

Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved.  Add  to raspberry/lemon juice mixture and cook over low heat until slightly thickened.  Cool to room temperature.  Glaze cheesecake and chill, uncovered, until serving time.