Lemon-Raspberry Cheesecake With Raspberry Whipped Cream - Recipes | Pampered Chef US Site

Ingredients

• 1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies)
• 2 tbsp (30 mL) butter, melted
• 1 tbsp (15 mL) granulated sugar
• 2 pkg (8 oz./250 g each) cream cheese, softened
• ½ cup (125 mL) granulated sugar
• 2 eggs
• Juice from 1 lemon, plus zest from 2 lemons
• 1 tbsp (15 mL) cornstarch
• ¼ cup (60 mL) seedless raspberry jam
• 1 cup (250 mL) heavy whipping cream
• 1 tbsp (15 mL) powdered sugar
• 2 tbsp (30 mL) seedless raspberry jam
• Optional toppings: Fresh raspberries, shortbread cookie crumbs