Fluffy Raspberry Cream Cheesecake

Its spring break and my youngest, Scarlet, wants to make some kind of yummy dessert. She likes to make desserts but rarely eats them and leaves it up to me to eat the whole thing.  We have some raspberries that are ready to go bad so I figure whatever we make we should incorporate those raspberries. We settled on making this dessert and yes I ate almost the whole thing on my own, Alexandra who flew in from NYC helped out with a piece or two.

2 8 oz. packages of cream cheese
1 t vanilla
1/2 C sugar
Zest of 1 lemon
1 1/2 C whipping cream
1/2 C powdered sugar
11/2 C fresh raspberries crushed and soaked in 1/4 C chambord liqueur

Crust
1 pkg oreo's without centers crushed
2 T sugar
1/4 C butter melted
In a spring form pan place a piece of parchment paper.You can butter it to make it stick. Mix together the crust ingredients and press into the bottom and part way up the sides of a spring form pan. Bake at 350 for 8 min. Put in the freezer and let cool down completely

Filling
With a mixer beat the softened cream cheese then add the vanilla, sugar, and lemon zest and set aside. Beat the whipping cream into stiff whipped cream adding the powdered sugar while beating. Fold the whipped cream and raspberry mixture into the cream cheese mixture and pour into the crust and and refrigerate until firm. It will never be as firm as regular cheese cake.

This dessert is light and fluffy and will hold its shape for a short amount of time so serve immediately!
You can make it with a graham cracker crust instead of the oreos and I think I prefer it that way but this is how Scarlet wanted it and I do think it looks pretty this way.