Raspberry Sherbet Cheesecakes

Ingredients

• 1/4 cup crushed shortbread cookies
• 1 tablespoon butter, melted
• 1 1/2 ounces cream cheese, softened
• 3 tablespoons sweetened condensed milk

• 1 tablespoon lemon juice
• Perry's Raspberry Sherbet (1 pint)
• 1/4 cup fresh raspberries

Directions

In a small bowl combine the crushed shortbread cookies and butter. Press into the bottom of a 4 inch springform pan coated with non stick cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, condensed milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm. Spread raspberry sherbet over cream cheese layer and freeze for 2 hours longer. Top with fresh raspberries.