Frozen Raspberry Cheesecake

1. 1

   Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.

2. 2

   Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

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