1/4cupcanned lemon pie filling for garnish (optional)
Instructions
In a medium mixing bowl, and with an electric mixer, cream the softened cream cheese until light and fluffy. Gradually add in the sugar. Add vanilla, lemon zest and whip until fluffy. Crush the freeze dried raspberries and add to the cream cheese mixture. Fold in cool whip. Pour into crust. Refrigerate for 1 hour until firm. Top with fresh raspberries (or your favorite toppings of choice). Drizzle the lemon pie filling over the cheesecake if you wish.