1 c. graham cracker crumbs
3 tbsp. sugar
1/4 c. melted butter
1 (10 oz.) pkg. frozen red raspberries, thawed
1 env. unflavored gelatin
1 (8 oz.) pkg. cream cheese, softened

For Crust: In a small bowl, combine crumbs, 3 tablespoons of sugar and melted butter. Press into bottom of 9 inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool.

For Filling: Drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cool and stir over low heat until gelatin dissolves. Remove from heat. Cool for 10 minutes.

In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until blended. Add reserved raspberries and raspberry-gelatin mixture. Beat on low speed until well blended.

Chill until partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan.

Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired.