Prepare Crust:

1. In a medium bowl, mix together graham wafer crumbs and sugar.
2. Stir in melted butter using a fork, until crumbs are well coated.
3. Press crumb mixture into an 8-inch (20 cm) spring-form pan.
4. Bake in a 350°F (180°C) oven for about 10 minutes or until starting to lightly brown on the edges.
5. Set aside and let cool.
6. Pour 1/2 cup (125 ml) of the whipping cream into a small saucepan.
7. Sprinkle in gelatin and let stand in the saucepan for 1 minute to absorb liquid.
8. Set heat to medium-low and cook for about 3 minutes, stirring constantly, until gelatin dissolves completely (not lumpy).

Prepare Filling:

1. Set aside to cool slightly.
2. In a food processor, blend together cream cheese, sugar and vanilla until smooth.
3. Add the raspberries and process until texture is even.
4. Add gelatin mixture and blend until combined. Transfer to a large bowl.
5. In a small deep bowl, whip 3/4 cup (175 ml) of the whipping cream until thick.
6. Fold into raspberry mixture until well blended.
7. Pour onto crust; smoothing top with a knife or baking spatula.
8. Cover with plastic wrap, being careful not to touch the top.
9. Refrigerate for at least 4 hours to set.


Tips:

1. Take out desired amount and return any product not used immediately to freezer. Do not refreeze if thawed.
2. Thaw product at room temperature or use frozen.