Knox Unflavoured Gelatine

PINK GRAPEFRUIT CHEESECAKE
Prep: Cook: Chill:	30 mins 1 min 3-1/2 hrs		Preheat oven to 350�F (180�C). Combine crumbs with melted butter. Press into 8-in (20 cm) round springform pan or 8-in (20 cm) pie plate. Bake in preheated oven for 10 minutes. Set aside. In small saucepan, sprinkle gelatine over water and let stand for 1 minute. Stir in sugar and cook, stirring, over low heat until dissolved. Remove from heat. Beat cream cheese until very smooth. Beat in sour cream and half of the warm gelatine mixture. Spoon onto prepared crust in pan. Smooth top. Refrigerate for about 30 minutes or until firm enough to hold topping. Stir grapefruit slices, ginger and lime rind into remaining gelatine mixture. Heat over low heat if necessary. Let cool to room temperature. Spread grapefruit mixture gently over cream cheese mixture. Refrigerate for about 3 hours or until set. Remove sides of pan and slice into wedges.
Colourful, creamy and oh so delicious only begins to describe this luscious refrigerator cheesecake. Crowned with ruby red grapefruit wedges spiked with candied ginger and grated lime rind, it's a light, refreshing end to any meal.
1 cup 1/4 cup 2 1/2 cup 3/4 cup 1 1 cup 1 tsp 2 1 tbsp 1 tsp	Honey Maid Graham Wafer Crumbs butter, melted pouches Knox^� Unflavoured Gelatine cold water granulated sugar pkg Canadian Cream Cheese (brick) Sour Cream vanilla small ruby red grapefruits, peeled and sliced finely chopped crystallized ginger finely chopped lime rind	250 mL 50 mL 2 125 mL 175 mL 250 g 250 mL 5 mL 2 15 mL 5 mL
Makes 8 servings.