Deco's Raspberry Cheesecake
1 cup graham cracker crumbs
1/4 cup melted butter or margarine
1 envelope unflavored gelatin
1/2 cup sugar
1 cup whipping cream, whipped
3 tablespoons sugar
1 pkg. (10 oz.) frozen raspberries
1 pkg. (8 oz.) cream cheese, softened
1 tablespoon Grand Marnier
Crust: In a small bowl, combine crumbs, 3 tablespoons sugar and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350ºF oven for 10 minutes. Cool.
Filling: Drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry/gelatin mixture. Beat on low speed until well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired.