20 Oreos
2 tablespoons butter, melted
1 (3 ounce) box raspberry Jell-O
1/2 cup water
1/3 cup seedless raspberry jam
16 ounces cream cheese, softened
1 (8 ounce) container Cool Whip, thawed

Lightly spray sides of springform pan with cooking spray. Chop cookies fine and combine with butter. Press into bottom of pan; freeze while making filling.

Dissolve Jell-O in boiling water, add jam, whisking until smooth. Reserve 1/4 cup of mixture for glaze.

In separate bowl, beat cream cheese until smooth; gradually add remaining gelatin mixture to cream cheese until well blended and smooth. Fold in half of Cool Whip. Pour filling on top of crust. Refrigerate 25 minutes or until set.

Spread reserved Jell-O mixture over top of filling. Chill 5 minutes to set glaze.

Cut around edge of pan with paring knife. Remove collar, lifting straight up. Decorate top of dessert with additional Cool Whip if desired.