A chocolate cookie crust is the perfect holder for this extra-creamy cream cheese filling. Raspberries top it off beautifully!
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
Tips
When measuring biscuit and baking mix, gently spoon mix into nested (dry) measuring cup/s. Using a metal spatula or straight-edged knife, level off the top.
You can find small springform pans in most gourmet kitchen stores or catalogues.
Follow these guidelines for freezing cheesecakes to ensure optimum freshness and flavor: After baking the cheesecake, let it cool completely.
Leave cheesecake in the springform pan to avoid crushing.
Wrap the cheesecake tightly with plastic wrap or heavy-duty foil; place in resealable plastic bag.
Freeze up to 3 months at 0°F or less.
To thaw, place wrapped cheesecake in the refrigerator for 4 to 6 hours.
Garnish cheesecake after it is thawed.