Categories: Dessert

Ingredients

• 7 oz. chocolate wafer cookies
• 1/3 c. plus 3 T. sugar
• 6-8 T. unsalted butter, melted
• 8 oz. cream cheese
• 2 T. freshly squeezed lemon juice
• 1/4 c. heavy cream
• 1 pint fresh raspberries

Directions

1. Place cookies in food processor until finely ground.

2. Combine cookies and 3 T. sugar in a bowl.

3. Add 6 T. butter and mix well until crumb mixture holds together (use additional 2 T. of butter if needed).

4. Pat mixture out evenly in the bottom of a 6 in. Springform pan and about 3/4 of the way up the sides.

5. Place in freezer.

6. Combine cream cheese, lemon juice, and remaining 1/3 c. sugar in a mixer and beat until combined.

7. Lightly whip the cream to soft peaks and fold into cream cheese filling.

8. Remove crust from freezer and pour filling evenly into pan.

9. Cover with plastic wrap and place in freezer for 30 min. until firm or up to 24 hours.

10. To serve, pass half of raspberries through a fine strainer to puree.

11. Serve slices of the cake with whole raspberries and the puree.

12. *For use in 9 in. springform pan, use 9 oz. of wafers and double filling recipe.

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