Mix crust ingredients well in a medium sized bowl. Pour into an 8X8 inch pyrex baking dish and press to level. I used the bottom of a 1/4 cup metal measure to even the crust.
Place the baking dish into the oven for 12 minutes until the crust just starts to brown. Remove and place on a rack to cool.
Cheese filling
Wash and dry the bowl you previously used and add cheese, sugar and vanilla. Use a spatula to fully combine.
Place cheese on top of the cooled crust and use a small offset spreader or small spatula to spread evenly.
Raspberries
Place half the raspberries in a small sauce pan with 1/2 cup water. Bring to boil and stir to break down the raspberries, 5 minutes.
Use a fine strainer to strain the liquid from the seeds and pulp. Use a spatula to press most of the raspberry liquid into a bowl.
Discard the seeds and pulp, clean the sauce pan and add the raspberry liquid back. Add 2 tbsp sugar and bring to a boil.
Dissolve 1 tbsp cornstarch in 2 or 3 tbsp. cold water, then add to the pan with the raspberry liquid. Boil stirring until thickened and reduced some. 5 minutes. Remove from the heat and cool.
In a small sauce pan, boil 1 cup of water, take off the heat and add the 3 oz. of jello powder. Stir to fully dissolve then add 1/2 cup cold water and set aside to cool.
Pour the cooled raspberry sauce onto the cheese filling and tilt around to fully coat.
Arrange the remaining raspberries on the raspberry sauce then carefully add the cooled jello so as not to disrupt the raspberry sauce layer.
Place into the refrigerator for 3 to 4 hours until the jello is set.
Notes
The entire recipe from start until the dish is put into the refrigerator takes about 2 1/2 hours, allowing for 1 1/2 hours of cooling.