Directions

• 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.
• 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.
• Cook and stir over low heat until gelatin is dissolved. Remove from
• the heat; cool for 10 minutes.
• 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