Raspberry Cheesecake - Sugar Free - cooking recipe

Ingredients

1 ounce knox gelatin (1 envelope)
1 cup cold water
16 ounces cream cheese, softened
1/2 cup Splenda sugar substitute (or Sugar Substitute of your choice)
1 teaspoon vanilla extract
1 ounce sugar-free raspberry gelatin (1 package make according to & chill)
raspberries, a handful

Preparation

In small saucepan, sprinkle knox gelatine over 1/4 cup of cold water, let.
stand 1 minute. Stir over low heat until gelatine is completely dissolved.
In large bowl, with mixer, beat cream cheese, splenda and vanilla until.
blended. Gradually beat in Knox Gelatine mixture and remaining 3/4 cup cold water.
Pour into a pie plate and chill until firm - about 1 hour. Your Sugar Free.
jello should be chilling during this time. You don't want it to set yet just have it cold.
Remove cheesecake from the fridge and garnish with the raspberries. Pour chilled jello mixture over the top and return to fridge and chill until firm. Cut into 8 slices.