Crust-
Combine all ingredients and press into springform pan. Refrigerate while you make the cream cheese filling. Set aside 2 Tbsp.of the topping for garnish.
Filling-
Dissolve Jell-O in 1/2 cup boiling water. Set aside to cool. Whip 3 cups heavy cream until stiff. In a clean bowl whip cream cheese until fluffy. Add sugar and vanilla and mix well. Fold in whipped cream. Refrigerate overnight or until set.
I will generally toss some fresh blueberries or raspberries on this
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