Creamy Raspberry Dessert

Directions

1. 1
   Combine crumbs, 3 tablespoons sugar and butter.
2. 2
   Press into the bottom of an 8-in. or 9-in. springform pan.
3. 3
   Bake at 350° for 10 minutes. Cool.
4. 4
   Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside.
5. 5
   In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
6. 6
   Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes.
7. 7
   In a mixing bowl, beat cream cheese and sugar until blended.
8. 8
   Add berries and gelatin mixture; beat on low until thoroughly blended.
9. 9
   Chill until partially set.
10. 10
    Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream.
11. 11
    Spoon into the crust. Chill for 6 hours or overnight.
12. 12
    Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.