Avocado Cheesecake with Walnut Crust

Heat oven to 350 degrees F. In food processor pulse walnuts until finely ground. Add graham cracker crumbs 1 tablespoon sugar anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.

In measuring cup or small bowl combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler remove strips of lemon zest (yellow portion only). In saucepan combine milk 1/2 cup sugar vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved about 1 minute; strain and discard lemon zest.

In food processor combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce if desired.