1999 RASPBERRY CHEESECAKE

Chocolate pecan crust:
1 cup chocolate cookie crumbs
3/4 cup finely chopped pecans
1 tablespoon sugar
3 tablespoons butter, melted

Filling:
2 envelopes unflavored gelatin (such as Knox)
1/2 cup cold water
2 packages (8 oz. each) cream cheese, at room temperature
1 cup sugar
10-oz. box frozen raspberries, thawed
2 cups heavy cream, whipped until soft peaks form
Chambord (raspberry-flavored) liqueur

Crust: Combine crumbs, pecans, sugar and butter; press onto bottom of greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool on rack.

Filling: Mix gelatin with cold water. Stir in saucepan over low heat until dissolved. Blend cream cheese and sugar on medium speed of electric mixer until well blended.

Drain raspberries, reserving liquid. Add enough Chambord to reserved liquid to make 1 1/2 cups. Gradually add gelatin and Chambord mixture to cream cheese, mixing well. Chill until thickened but not set, approximately 2 hours.

Fold in whipped cream and raspberries. Pour over crust. Chill overnight or until firm.

Variations: Raspberries and Chambord can be replaced with mandarin oranges and Grand Marnier or any other soft fruit (strawberries, blackberries, pineapple, etc.) and a corresponding flavored liqueur.

-ALICE HATHAWAY, Wyoming