Raspberry Supreme Cheesecake

• 2 cups graham cracker crumbs
• 1 cup chopped toasted almonds
• 1/2 cup sugar
• 2/3 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 package (6 ounces) raspberry gelatin
• 2 cups hot water
• 2 packages (10 ounces each) frozen raspberries, partially thawed
• 2 cups whipped cream
• 1/4 cup toasted slivered almonds

1. Combine the first four ingredients. Press into a 13x9-in. dish; chill for 30 minutes.
2. Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set.
3. Before serving, top with whipped cream and almonds. Store in refrigerator.

graham cracker crumbs, almonds, sugar, butter, cream cheese, condensed milk, lemon juice, vanilla, raspberry gelatin, water, frozen raspberries, whipped cream, almonds

Taken from www.tasteofhome.com/recipes/raspberry-supreme-cheesecake/ (may not work)