Lemon Cheesecake with Raspberry Topping
1/4 c. butter
1/4 c. sugar
20 graham crackers, crushed
1 sm. pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
Topping:
1 pkg. Danish raspberry dessert
1 c. water
1 pkg. frozen raspberries
Mix together butter, sugar, and graham crackers. Press into 9 x 13 inch pan and bake 7 minutes at 350 degrees. Dissolve Jell-O in water and lemon juice. Cool until syrupy. Beat until light. Cream together the cream cheese, 1 cup sugar, and vanilla. Add to Jello mixture. Pour over crust, chill overnight. Top with raspberry topping and chill 2-4 hours before serving. Serve with whipped cream.
