Raspberry Cream Cheese Pie

Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
1 1/2 teaspoons cinnamon

Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.

Filling:
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3/4 cup cream
1 tablespoon unflavored gelatine
1/2 cup water
1 pound fresh or frozen raspberries, thawed and drained
Whipped cream to decorate

Beat cream cheese and sugar until smooth. Whip cream; gently fold into cheese mixture.

Soak gelatine in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatine mixture until dissolved. Stir into cream cheese mixture. Fold in raspberries.

Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.

Per serving: 428 cal, 29 g fat, 81 mg cholesterol, 39 g carbohydrates, 3 g fiber, 5 g protein, 340 mg sodium