Whipped Raspberry Cheesecake

This Cheesecake has summer written all over it...Whipped, Sweet, Tart and simply yummy!!!!

Whipped Raspberry Cheesecake
1 cup graham cracker crumbs
4 tablespoons sugar
4 tablespoons butter
Filling
1 12oz package frozen raspberries, thawed
1/4 cup of cold water
1 envelope unflavored gelatin
1 package (8 ounces cream cheese, softened
1 cup sugar
1 cup whipping cream, whipped
Fresh raspberries and whipped cream for garnish

1) In a bowl, combine crumbs, 4 tablespoons of sugar and butter. Press into a 8 0r 9 inch springform pan. Bake at 350 degrees for 10 min. Cool.
2) Meanwhile, for filling, drain the raspberries and reserve 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 dissolves. Remove from heat, cool for 10 minutes.
4) In a small bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture, beat on low until thoroughly blended. Chill until partially set. Watch carefully as mixture will set up quickly. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
5) Just before serving, run knife around the edge of the pan to loosen. Remove sides of pan. Top with fresh berries, whipped cream and mint.