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no bake, 9x9" pan
1) 170g graham cracker crumbs
1) 1 tbsp. (13g) granulated sugar
1) 1 tbsp. (11g) brown sugar
1) 60g unsalted butter, melted
Cream Cheese Filling:
2) 250g cream cheese, room temp
2) ½ cup (60g) icing sugar
3) ½ tsp. vanilla extract
3) 1 tsp. lemon juice
3) 36g sour cream
4) 159g whipping cream, whipped
Jello topping:
5) 1 pkg (85g) raspberry jello
5) 1 cup (225g) hot water
6) ¾ cup raspberry, optional
7) ½ cup (113g) cold water

Crust: Combine (1) and press evenly onto 9x9" pan.

Filling: In a bowl combine (3) and set aside.

In a mixing bowl, cream (2) then add in (3), mix then add in (4) . Spread mixture evenly onto the crust and refrigerate for 2 hours.

Topping: In a sauce pan combine (5) heat and stir until jello dissolves. Remove from heat add in raspberry ( I used frozen raspberry rinsed with a bit of cold water) then add in (6).

Let the mixture cool a bit then scoop some jello onto the cheese cake, taking care not to disturb the cheesecake layer. Refrigerate until jello sets.