Raspberry Cheesecake

Ingredients

Crust

• 1 1/2 cup graham cracker crumbs
• 1/8 cup butter, melted
• 3 Tablespoons granulated sugar

Filling

• 1 cup cream cheese
• 1/3 cup granulated sugar
• 2 Tablespoons lemon juice
• 1/2 cup heavy whipping cream, whipped

Topping

• 1 cup fresh raspberries
• mint leaves

Directions

Crust

1. Mix together graham crumbs with melted butter and the 3 tablespoons sugar.
2. Press into a 8 inch springform pan. Place in refrigerator until ready to fill.

Filling

1. Using an electric mixer, beat cream cheese, sugar and lemon juice.
2. Whip cream until stiff peaks form, then fold gently into cream cheese mixture.
3. Spread onto crumb crust.
4. Cover and freeze for 1 hour or until ready to serve.
5. Place in refrigerator 30 minutes before serving.

Topping

1. Top with raspberries and mint leaves to serve.