1) 24 chocolate wafers
2) 1/4 c melted butter
3) 1 egg, separated
4) 1 c whipping cream
5) 250 gr cream cheese
6) 2/3 c icing sugar
7) 2/3 c raspberry juice
8) 1 t lemon juice
Crush 1) to 1 cup, add 2).
Press into spring form pan, freeze.
Beat 3) white till stiff, set aside
Beat 4) set aside.
Beat 5) gradually add 6) till smooth.
Beat in yolk then juices.
Fold in 4) then 3)
Pour into crust, Freeze overnight.
