No-Bake Raspberry Cheesecake

Source: The Pampered Chef

Approximately 20 gingersnaps
1 lemon
1 tablespoon margarine
16 ounces nonfat sour cream
1/2 cup boiling water
1 (8 ounce) container frozen light whipped topping, thawed
8 ounces light cream cheese, softened
Fresh raspberries for garnish

Coarsely chop gingersnaps. Combine with margarine in bowl. Press crumb mixture into bottom of springform pan. Mix boiling water and gelatin is dissolved. Cut cream cheese into small cubes. Add to hot gelatin mixture. Whisk until cream cheese is dissolved. Zest 1 teaspoon lemon rind with lemon zester/scorer. Set aside.

Juice 1 tablespoon lemon juice. Combine raspberry mixture, lemon zest, juice and sour cream with 10-inch whisk in bowl. Fold in whipped topping. Pour over crust. Chill until set, approximately 30 minutes.

Arrange raspberries on top of cake just before serving.