In a small bowl, stir graham cracker crumbs, sugar, and melted butter until combined. Press into an 8 or 9-inch square metal or glass baking plate and refrigerate for an hour or so.

For the raspberry puree

Combine all the ingredients in a sauce pan and cook for about 8-12 minutes until the raspberries break down thicken - basically until it looks like mush. Put the raspberry mush into your food processor or blender and puree. You can either use as is now, or run through a strainer to remove seeds - all personal choice. Cool the puree completely.

First make the stabilized whipped cream. Sprinkle your gelatin over the water and let sit for 5 minutes until it blooms. Melt gelatin for 8 seconds in the microwave. You can tell gelatin is melted when you cannot see any granules of gelatin anymore. So if after 8 seconds you can still see granules, continue to microwave for 3 seconds at a time until it is all melted. When it is all dissolved, add one extra teaspoon of heavy cream to the gelatin and stir it in.

In a cold mixing bowl, whip your heavy for 15 seconds on medium speed until it starts to foam up. Add in your tiny amount of powdered sugar and keep mixing on medium speed until the whipped cream is just starting to have some peaks. Now with your mixer on low, drizzle in your gelatin. Turn the mixer back up to medium speed until your peaks are firm and holding their shape. Now this is important - don't overmix! I promise you that if you do because you think you are making it stiffer, you will end up with butter. Whipped cream can turn into whipped butter in a heartbeat and once it does, you can never go back.

In a separate bowl the rest of the filling ingredients together for about 8-10 minutes until super light and fluffy. You want to to beat a lot of air in there. Fold the stabilized whipped cream into the cream cheese mixture until incorporated.

Pour half the cheesecake filling into the prepared crust. Using a spoon, drop and drizzle half the raspberry puree, and using a knife, skewer or toothpick swirl the puree around a little - gently. Pour the remaining filling in and do the exact same thing with the remaining raspberry puree. Chill for at least three hours and cut into bars.