Sparkler Frozen Cheesecake  

What You Need: 

1 1/2 C of cream filled chocolate sandwich cookies crumbled 

1/4 C of butter, melted 

1 (8 oz.) pkg. cream cheese, at room temperature 

3/4 C of confectioners’ sugar 

1 (10 oz.) pkg. frozen sweetened raspberries, thawed 

3/4 C of cranberry juice, divided 

1 t lemon juice 

2 C heavy whipping cream, whipped 

How to Make It: 

Place the cookie crumbs into a shallow bowl. 

Stir in the melted butter. 

Press the mixture into the bottom of an ungreased 9 inch pan. 

Place the cream cheese and sugar into a large mixing bowl and beat until combined. 

Carefully fold the thawed raspberries into the mixture. 

Add 1/2 C of the cranberry juice and the lemon juice and beat until blended together well. 

Spread the mixture over the crust. 

Carefully spoon the remaining cranberry juice over the top and using a knife cut through the batter in a swirling motion. 

Cover the cheesecake and freeze overnight. 

When ready to serve remove the cheesecake from the freezer and let stand for 15 minutes. 

Place 3 to 4 sparklers into the cheesecake and light. 

Makes 12 servings 

Preparation Time:  approximately 20 minutes 

Freezing Time:  approximately 8 hours 

Total Time:  approximately 8 hours and 20 minutes 

This cheesecake can also be made with frozen blueberries and grape juice if you prefer. Cranberry-raspberry juice can also be used in place of the cranberry juice.  Be careful using the sparkers and remove them before they burn down to the cheesecake.