1.   Prepare my Cooked Raspberry Jelly & Cake Glaze recipe. Do not mash the raspberries as it is cooking, you want large raspberry pieces for the filling. You will get about 2 cups of product. Reserve the rest or freeze in an airtight container for future use. Let cool

2.   Into a lined 6 inch or 15 cm spring form pan, pour the 1 1/3 cup of raspberry jelly. Place in the freezer until completely frozen

3.   Start the cheesecake when jelly is frozen. Line an 8 inch or 20 cm spring form pan with parchment paper

4.   Into a small dish, add the water and gelatin for the cheesecake. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

5.   To a larger mixer bowl or stand mixer bowl with a paddle attachment, add the room temperature soft cream cheese, the sour cream, the confectionery sweetener, vanilla and lemon juice. Whip until the mixture is very creamy and all ingredients are well-combined. Scrape sides and bottom and whip again

6.   Into a smaller mixing bowl, add the heavy whipping cream and whip to light stiffness stage

7.   Add the whipped cream to the cream cheese mixture and fold or mix at low speed to combine well

8.   Re-melt the gelatin and pour into the cheesecake mixture while whipping at medium speed until well combined. NOTE: pour gelatin into the middle of the cream cheese so that the gelatin does not touch the cooler bowl

9.   Pour half of the cheesecake mixture into the lined 8 inch or 20 cm spring form pan. Refrigerate for 30 minutes or until firm enough to place the frozen raspberry jelly on top

10.   Remove the frozen raspberry jelly from the freezer, remove from spring pan and peel off the cling wrap. Place on the center of the first layer of cheesecake

11.   Pour the rest of the cheesecake mixture on top of the raspberry jelly. Use an offset spatula to smooth out the top of the cake. Refrigerate until firmly set: overnight is best

12.   Remove the spring form pan and serve plain or decorate with fresh fruit as desired. SUGGESTION: presentation could include 4 medium strawberries cut in half with leaves attached to each half, 80 ml or 1/3 cup of small fresh blueberries, 80 ml or 1/3 cup of fresh raspberries. Enjoy!