Ultimate Raspberry Cheesecake

Serves 10 to 12

1/2 cup graham cracker crumbs
1 -8 ounce package of cream cheese
1 cup powdered sugar
1/2 pint heavy whipping cream
2 cups plus 1 Tablespoon of water
1 -6 ounce box of raspberry - flavoured gelatin
2 ounces frozen raspberries
Lightly sweetened whipped cream (optional)

Butter the insides of an 8 inch wide 3 inch deep round cake tin. Sprinkle with graham cracker crumbs and shake crumbs around the bottom and sides until coated. shake out excess; set aside. In a large mixing bowl, beat cream cheese with the powdered sugar until light and fluffy. Set aside. In a separate bowl, beat heavy cream until it forms soft peaks. Stir about 2 tablespoons of beaten cream into the cream cheese mixture; fold in remaining beaten cream. Spoon into the prepared cake tin and smooth evenly. In a saucepan, heat water to boiling. Remove from the heat and stir in gelatin; when dissolved, add frozen raspberries, stirring until berries separate. Let stand for about 10 minutes. Pour on top of cheese mixture in the cake tin. refrigerate until chilled. If desired, garnish with mounds of sweetened whipped cream.