Lc Chocolate Raspberry Cheesecake

• 1 12 cups ground almonds
• 2 tablespoons butter
• 1 12 tablespoons low-sugar raspberry jelly
• 1 (8 ounce) package gelatin
• 14 cup water
• 2 ounces 70% cocoa chocolate (Lindt)
• 8 ounces cream cheese, softened
• 1 14 cups heavy whipping cream
• 1 teaspoon vanilla
• 2 tablespoons davinci sugar free raspberry flavored syrup
• 14 cup frozen unsweetened raspberries, thawed

1. Prepare the Crust:.
2. Melt butter and add ground almonds to skillet.
3. Heat until almonds brown slightly then press mixture into bottom and sides of 9(?)
4. pie pan.
5. (Careful, pan will get hot!)
6. (Save some; filling is more than will fit in pie pan).
7. Put crust-lined pan in freezer for a few minutes to cool.
8. After crust has cooled, smear raspberry spread over the bottom.
9. Prepare the Filling:.
10. Dissolve gelatin in cold water and set aside.
11. Put 1/4 cups of the cream in a saucepan and bring to a boil.
12. Cut the cream cheese into small pieces and stir into boiling cream along with the chocolate until cream cheese is smooth and the chocolate is melted.
13. Add the gelatin, vanilla and sweetener and let cool down.
14. While this is cooling, whip remaining cream until very stiff.
15. After cream cheese mixture is cool, add it to whipped cream and mix until thoroughly blended.
16. Pour about 1/2 of filling into prepared pie pan.
17. Scatter the thawed raspberries on on top of the filling.

ground almonds, butter, raspberry jelly, gelatin, water, chocolate, cream cheese, heavy whipping cream, vanilla, sugar

Taken from www.food.com/recipe/lc-chocolate-raspberry-cheesecake-374027 (may not work)