Delicious Raspberry Cheesecake
12 Graham Crackers, crushed to make ¾ cup
3 T. Butter, melted
3 T. Sugar
10 oz. Frozen Raspberries
8 oz. Softened Cream Cheese
¾ C. Sugar
2 C. Emborg Whipping Cream
Crush graham crackers until fine in a blender, small bowl or in a food processor until fine.
Add in melted butter and sugar and blend until well combined. Press the graham cracker mixture evenly into the bottom of an 9 x 2 inch round cake pan.
For the filling
Blend the frozen raspberries in a food processor or blender until they are smooth and set aside. In a medium size mixing bowl, beat the cream cheese with an electric mixer on low speed until it is light and fluffy.
Add in the sugar and continue mixing until the sugar is all incorporated.
Fold in the whipped topping and raspberries.
Pour over the crust and cover with plastic wrap. Place in the freezer for about 2 hours, until the topping has become firm.
Let rest out of the freezer for about 5 minutes. Cut into 10 pieces and serve immediately.