Lemon Raspberry Cheesecake - cooking recipe

Ingredients

1 small poundcake, sliced thin (prepkged or make you own and cool)
8 ounces cream cheese, softened
2 cups cold milk, divided
2 (3 1/2 ounce) packages lemon pudding mix
8 ounces whipped topping or 8 ounces whip your own sweetened cream, divided
1/4 seedless raspberry jam

Preparation

Line the bottom of a springform pan with the sliced poundcake.
In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
(This takes a few minutes, be patient) Add remaining milk and the pudding mix.
Beat until smooth.
Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
Spoon into springform pan.
Stir the raspberry jam into the remaining whipped topping until just blended.
Spread evenly over the top of the lemon layer.
Chill at least 4 hours.
You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.