Frozen Raspberry Cheesecake

• 1-1/2 cups Oreo cookie crumbs
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 3/4 cup cranberry-raspberry juice, divided
• 1 teaspoon lemon juice
• 2 cups heavy whipping cream, whipped

1. 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.
2. 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.

cookie crumbs, butter, cream cheese, sugar, raspberries, cranberryraspberry juice, lemon juice, heavy whipping cream

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