Creamy Raspberry Dessert

Directions

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