Combine crumbs, sugar, and butter in a large bowl. Press the mixture evenly onto the bottom of the pan. Bake for 10 minutes at 350⁰ ֯F.
While the crust bakes, drain raspberries and save the juice. Combine juice, cold water, and gelatin in a small saucepan. Leave it to stand for 5 minutes.
Cook and stir the gelatin mixture over low heat until gelatin is dissolved. Remove from heat and let cool for 10 minutes.
Beat cheese and sugar smooth in a small bowl. To the mixture, add raspberries and the gelatin mixture. Blend thoroughly. Chill until about set.
Fold in whipped cream. Spread mixture on and over the crust. Let's chill overnight or at least for 6 hours.
Before serving, remove the sides of the pan and garnish with fresh raspberries and mint.
