Creamy Raspberry No Bake Cheesecake

My beautiful Leah had a birthday yesterday. Her requested birthday dinner was cheese manicotti and raspberry no bake cheesecake, I threw in a salad for good measure. Manicotti takes a full afternoon in the kitchen, it is an act of love. So here is the cheesecake.
Also, to make this Trim Healthy Mama compliant , omit the cookies and crust, and substitute the sugar for several sprinkles of stevia or equal portion erythritol.

1 cup chocolate cookie crumbs

3 tablespoons butter, melted

1 tablespoon sugar

1/2 cup milk

1 envelope or 1 tablespoon unflavored gelatin

3  8 oz. packages cream cheese

3/4 cup sugar

1 cup heavy cream, whipped

1 1/2 cups fresh or frozen red raspberries

1 teaspoon vanilla

Looks like a lot but this is really easy!

If you don't have a 9" springform pan you can use a 9x13" baking dish, same directions except you don't have to line the bottom of the 9x13.

Line the bottom of the springform pan with parchment paper, like this

don't worry about the ink because you cut inside the circle trimming off the ink.

Put the ring back on, locking it in place.

In a food processor put enough chocolate cookies to make 1 cup of crumbs. 

I made my own because I can't eat regular flour but you can find chocolate wafer cookies in the baking aisle of any grocery store or Oreos. Pulse until you have fine crumbs.

Add the butter and the tablespoon of sugar.

Pulse a few more times until combined.

Dump into the lined pan, 

patting firmly to cover the bottom.

 Bake at 350F. for 12 minutes.

Set aside to cool. 

Whip the cream and put into refrigerator.

Over medium heat, warm the milk and add the gelatin.

Stir until dissolved. Set aside to begin cooling (not completely). Move quickly from here so the gelatin does not set up before all is mixed.

Into the mixer bowl, put the cream cheese.

Beat until fluffy. Add the vanilla, sugar, whipped cream and gelatin mixture.Beat until fluffy...again.

Add the raspberries.

Fold in the berries, breaking up some of them so the batter turns pink and they release more flavor. Leave some whole.

Spoon into the cooled crust.

Smooth quickly.

Cover with plastic wrap and refrigerate for at least 4 hours, over night is best.

To release from pan, run a warm knife around the inside of the rim to loosen then release the lock and gently remove.

Garnish with chocolate curls, leftover cookies, a drizzle of raspberry syrup or chocolate sauce. This one's a keeper.