Masrer at Cooking

• 24  reduced-fat vanilla wafers
• 2 tablespoon(s) butter or margarine, melted
• 1 envelope(s) unflavored gelatin
• 1 large lemon
• 3 tablespoon(s) water
• 1/4 cup(s) water
• 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
• 3/4 cup(s) sugar
• 1 teaspoon(s) vanilla extract
• 1 1/2 cup(s) low-fat buttermilk
• Raspberries, for garnish

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1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.