Categories: Desserts

Ingredients

• 1-1/2 C cream-filled chocolate sandwich cookies crumbs (about 15 cookies)
• 1/4 C butter, melted
• 1 pkg (8 oz.) cream cheese, softened
• 3/4 C confectioners' sugar
• 1 pkg (10 oz.) frozen sweetened raspberries, thawed
• 3/4 Ccranberry raspberry juice, divided
• 1 tsp lemon juice
• 2 C heavy whipping cream, whipped

Directions

1. Combine cookie crumbs and butter; press onto the bottom of an ungreased 9 inch springform pan. In a large mixing bowl, beat cream cheese and confectioners’ sugar until combined. Beat in the raspberries, 1/2 C cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

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