Black-Bottomed Raspberry Cheesecake Pie
1 (6 ounce) chocolate cookie pie crust
1 (3 ounce) package raspberry gelatin powder
1 1/4 cups boiling water
1 1/2 cups fresh raspberries
1 cup semi-sweet chocolate chips
1 ounce raspberry liqueur
1 (8 ounce) package cream cheese
1 cup powdered sugar
- Pour gelatin in a mixing bowl, add water and stir until completely dissolved.
- Stir in raspberries, refrigerate 1 hour or until slightly thickened.
- Put chocolate chips and liqueur in a micowave safe bowl, microwave on HIGH 30 seconds, stir and repeat until chocolate is melted.
- Spread chocolate over the cookie crumb crust.
- Put cream cheese in a bowl, beat until smooth, add sugar and beat until smooth and thick.
- Spread cream cheese over chocolate.
- Pour the slightly thickened gelatin over the cream cheese.
- Cover and chill at least 3 hours before serving.