Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ½ cup
• Cream cheese, softened - 16 oz
• Powdered sugar - ¾ cup
• Heavy whipping cream - 1 cup
• Vanilla extract - 1 teaspoon
• Fresh raspberries - 2 cups
• Gelatin powder - 2 teaspoons
• Water - 2 tablespoons

Instructions

1. 1.

   In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

2. 2.

   In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.

3. 3.

   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4. 4.

   In a small bowl, dissolve the gelatin powder in water and let it sit for a few minutes. Then, heat it in the microwave for about 10-15 seconds until fully dissolved.

5. 5.

   Add the dissolved gelatin to the cream cheese mixture and mix well.

6. 6.

   Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

7. 7.

   Refrigerate the cheesecake for at least 4 hours, or until set.

8. 8.

   Once set, top the cheesecake with fresh raspberries before serving.