Raspberry Cheesecake (unbaked)

Bottom Layer:
1 1/4 cup graham wafer crumbs
1/2 cup brown sugar
1/3 cup melted butter
1/4 tsp. cinnamon

Place in pie plate, 8" x 8" or 9" x 9" pan and chill for 1/2 hour.

Filling #1:
8 oz. cream cheese
1/4 cup icing sugar
1 tsp. vanilla

Beat well and spread over bottom layer.

Filling #2:
1 85g. pkg. Raspberry jelly powder
1 tsp. lemon juice
1 pkg. frozen raspberries

Dissolve jelly powder in 1 cup boiling water. Add raspberries. Set until
just about firm. Place it over cream cheese layer and cool until firm.

Top layer:
1/2 pint whipping cream
1 tsp. sugar
1/2 tsp. vanilla

Mix whipping cream, sugar and vanilla. Whip. Spread over jelly layer.
Sprinkle cinnamon on top and refrigerate!

Serves 6-8.

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