Yes indeed it was delicious

Marilyn’s Avocado Cheesecake

          With Walnut Crust

            1 cup graham cracker crumbs

            1 cup shelled walnuts, coarsely chopped

            1 tablespoon sugar

            ½ teaspoon crushed anise seeds

            ¼ teaspoon salt

            6 tablespoons butter, melted

            1 envelope unflavored gelatin

            1 lemon

            1 ½ cups skim milk

            ½ cup sugar

            1 teaspoon vanilla extract

            2 fully ripened avocados, diced

            1 package cream cheese, softened and cut in pieces

1. Preheat oven to 350.  In a bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt.  Add butter, pulse until ingredients are thoroughly combined, (will resemble wet sand)  Press into bottom of a 8 inch

spring form pan.  Bake 15 minutes and cool completely.

2. Combine 1 package of gelatin with two tablespoons of water in small bowl.  Let stand five minutes.  Using potato peeler, remove strips of lemon zest (yellow portion only).  In small   sauce pan, combine milk, sugar, vanilla, and lemon zest.  Bring to a boil.  Add gelatin, Simmer until gelatin has completely dissolved, about 1 minute; strain.
3. In food processor place avocados and cream cheese.  Pour hot milk mixture into processor.  Pour into pre-baked crust, cover and refrigerate until set,
   at least 2 hours.  Serve with the rasberry sauce.

Razzel Dazzel Raspberry Sauce

            2 pts frozen raspberries

            ¼ cup sugar

            1 T lemon juice

Combine frozen raspberries and sugar in saucepan.  Cook until raspberries are broken down, about 10 minutes.  Strain to eliminate seeds.

I loved the cheesecake and especially the raspberry sauce   (I added extra whole berries on top.  I would suggest making the cheesecake the same day if possible.