Preparation / Directions:
Combine crumbs, 3 tablespoons sugar and butter. Press onto the bottom of an 8- in. or 9-in. springform pan. Bake at 350o for 10 minutes. Cool. Meanwhile, forfill- mg, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sug- ar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries whipped cream.