No-Bake Cheesecake

Delicious and easy to make.
Great dessert any time of year.

Ingredients
24 vanilla wafers
2 tablespoons unsalted butter, melted
1 envelope unflavored gelatin
1 large lemon
3 tablespoons water
1/4 cup water
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
Raspberries, for garnish

Directions:
Lightly coat 9-inch springform pan
with cooking spray. Line bottom with
parchment paper; spray paper.
In food processor with knife blade attached,
pulse wafers until fine crumbs form.
Add butter; pulse until well combined.
Transfer to prepared pan; press
onto bottom in even layer. Refrigerate.
In small bowl, evenly sprinkle gelatin
over 3 tablespoons water.
Let stand 5 minutes. Meanwhile,
from lemon, grate 2 teaspoons peel
and squeeze 1 tablespoon juice.
In 1 1/2-quart saucepan, heat juice
and water to boiling on medium-high.
Remove from heat. Immediately add
gelatin mixture; stir until dissolved.
Return to small bowl; let cool.
In large bowl, with mixer on
medium-high speed, beat cream cheese
and sugar 5 minutes or
until fluffy and smooth.
Beat in lemon peel and vanilla.
Reduce speed to low. Add buttermilk,
then gelatin mixture, in steady stream.
Beat 2 minutes or until well combined,
occasionally scraping bowl.
Pour onto prepared crust.
Refrigerate, uncovered,
4 to 6 hours or until set.
Run knife around side of pan;
unmold cheesecake.
Serve garnished with raspberries.