Raspberry-Gingersnap Cheesecake Bars

Line an 8x8-inch baking pan with parchment paper so that it drapes over two opposite sides.

In a medium bowl combine the crushed cookies and butter. Stir until well combined. Firmly press cookie mixture into the bottom of the prepared pan.

Place water in a small saucepan. Sprinkle the gelatin over the surface of the water (do not stir). Let stand 5 minutes. Heat the saucepan over medium heat until gelatin dissolves. Stir in the sugar. Cook and stir just until sugar dissolves. Remove from heat and stir in the food coloring.

In a large bowl, beat the heavy cream with an electric mixer on medium speed until cream reaches stiff peaks (tips stand straight).

In a separate large bowl beat the cream cheese and vanilla for 30 seconds. Add the gelatin mixture and beat until completely combined, about 2 minutes. Add the whipped cream and beat on low just until combined. Pour over crust in pan. Chill 2 hours or until firm.

Run a knife along the edges of the cheesecake. Use the two sides of parchment to lift bars from pan. Cut into 16 bars and top each one with a fresh raspberry.