Impress your friends with this delicious marriage between a chiffon and cheesecake dessert - Light, Creamy, Low-Fat and Beautiful!! Especially attractive for Valentine's Day! Actual cooking time is minimal, but includes time in the refrigerator.
CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
Spray a 9" or 10" springform pan with non-stick cooking spray.
Process cookies in food processor until crumbs are the size of graham cracker crumbs.
Mix crumbs and melted butter in a bowl.
Add 2 tbs. water and mix.
Press crust into the bottom of the prepared pan.
Bake for 10 minutes. Remove and cool completely to room temperature
FILLING: Puree thawed raspberries in food processor; strain out seeds.
Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.