Raspberry Cheesecake

• 1/3 c. butter or margarine, softened
• 1/4 c. sugar
• 1 egg
• 1 c. ground pecans or walnuts
• 1 c. all-purpose flour
• 1/8 tsp. salt
• 2/3 c. raspberry preserves
• 1/4 c. sugar
• 2 envelopes unflavored gelatin
• 1/4 tsp. salt
• 1 c. milk
• 3 egg yolks, beaten
• 4 (3 oz. each) pkg. cream cheese, softened
• 1 Tbsp. lemon juice
• 1 tsp. vanilla
• 16 oz. plain yogurt
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/4 c. sugar

1. Beat butter, 1/4 cup sugar and 1 egg in a small bowl until fluffy.
2. Mix in 3/4 cup of the nuts, flour and 1/8 teaspoon salt. Press mixture on bottom and 2-inches up sides of a 9-inch spring-form pan.
3. Bake at 400u0b0 for 10 minutes. Cool.
4. Spread half the preserves on crust.

butter, sugar, egg, ground pecans, flour, salt, raspberry preserves, sugar, unflavored gelatin, salt, milk, egg yolks, cream cheese, lemon juice, vanilla, plain yogurt, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581506 (may not work)