Makes 9 servings
|14||chocolate sandwich cream cookies|
|3||tablespoons margarine or butter, melted|
|1||package (8 ounces) cream cheese, softened|
|1||cup powdered sugar|
|1||tablespoon lemon juice|
|2-1/2||cups thawed frozen nondairy whipped topping|
|1/4||cup seedless raspberry jam|
|Mint leaves and fresh raspberries (optional)|
- Place cookies in food processor or blender; process with on/off pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 8-inch springform pan; refrigerate.
- Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar; beat well. Add lemon juice and vanilla; beat until smooth. Add whipped topping; stir with mixing spoon until blended. Pour into prepared crust.
- Make 20 to 25 holes in cheesecake with teaspoon. Stir jam until smooth.* Place jam in holes. Gently swirl jam with tip of knife.
- Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh raspberries, if desired.
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