Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup butter or margarine, melted

Combine crumbs, sugar and butter. Press onto the bottom of an 8- or 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, make Filling.

Filling
1 (10 ounce) package frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatine
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 cup whipping cream, whipped
Fresh raspberries (for garnish)
Whipped cream (for garnish)

Drain raspberries and reserve juice. Set berries aside.

In a small saucepan, combine juice, cold water and gelatine. Let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove from the heat; cool for 10 minutes.

In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatine 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 and whipped cream.