Raspberry Cheesecake

 

Serves 10-12

1. Place all the crackers in a plastic bag and beat them with something heavy to crush them all.
2. Melt the butter and mix it in a bowl with the crackers.
3. Press the mixture into a 9” cake pan and let set for 30 minutes in the fridge.
4. Place the frozen berries in a saucepan and heat them up over low heat until they are soft.
5. Pour over a sifter so you only have the juice left.
6. Sprinkle the gelatin powder over the juice, stir until dissolved, and let sit for 5 minutes.
7. Beat cream cheese, cream, vanilla, and sugar until thick and creamy and add a little of the raspberry juice at a time.
8. Pour the mixture over the cracker crust.
9. Top with fresh raspberries and flowers, by pressing them gently into the cream.
10. Cool for 3 hours before serving.