QUICK No-Bake Chocolate Crust Cheesecake

   This cake can be made a day ahead and kept, covered in the refrigerator.

   7  oz Chocolate wafer cookies
1/2  cup sugar
   6  to 8 T unsalted butter, melted
   1  8 oz package cream cheese
   2  T freshly squeezed lemon juice
1/4  cup heavy cream
   1  pint fresh raspberries

   Place cookies in a food processor; process until finely ground.  Combine cookies and 3 tablespoons sugar in a bowl.  Add 6 tablespoons butter, and mix well until crumb mixture holds together.  If needed, add remaining 2 tablespoons butter.  

   Transfer cookie mixture to a 6 inch springform pan, and pat out evenly to make the crust, lining sides of pan only about three-quarters of the way up.  Place in freezer while continuing.

  Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined.  Lightly whip the cream to soft peaks, and fold into cream-cheese filling.  Remove crust from freezer, and pour filling evenly into pan.  

   Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator for at least 30 minutes, until firm, or up to 24 hours.

   To serve, pass half the raspberries thru a fine strainer to puree.  Serve slices of the cake with whole raspberries, and the puree.