Raspberry Zinger Cheesecake

By Stacy_K

Ingredients

• Crust
• 10 vanilla cream cookies, crushed
• Cheesecake
• 24 oz cream cheese
• 1 cup sour cream
• 1 cup sugar
• 4 eggs
• 2 t. vanilla
• 1/8 t. salt
• 1/8 cup meringue powder
• 1 t. coconut extract
• 1/4 cup raspberry flavored gelatin
• 1 t. raspberry extract
• 1/2 cup coconut

Preparation

Step 1

For crust:
Press cookie crumbs in bottom of springform pan that has been sprayed with cooking spray. Place in 350 F oven for about 8 minutes. Remove and place on rack to cool.

For cheesecake:
Beat cream cheese with a mixer until smooth and creamy. Add in sour cream and mix. Next add sugar and mix until well blended. Add eggs, salt, and vanilla extract and mix well.

Split the batter into two bowls. In one mix the meringue powder and coconut extract. In the other mix the raspberry gelatin, the raspberry extract, and the coconut.

Pour the white portion over the crust. Then pour the raspberry portion over the white and spread to cover.

Bake for 1 hour at 350 F. Then turn off oven, open the door to let some heat out and close, leaving the cheesecake in the over for another 45 minutes. Remove and cool. It sets up best if you place in refrigerator overnight after it’s finished cooling.