Ingredients
1-1/2 cups Oreo cookie crumbs1/4 cup butter, melted1 package (8 ounces) cream cheese, softened3/4 cup confectioners’ sugar1 package (10 ounces) frozen sweetened raspberries, thawed3/4 cup cranberry-raspberry juice, divided1 teaspoon lemon juice2 cups heavy whipping cream, whipped
Preparation
Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.
Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
