Fresh Raspberry Cream Cheese Pie

Heat oven to 350 degrees F.

Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Place frozen raspberries and syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until pureed (1 minute). Strain sauce to remove seeds.

Place water in 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat until gelatin is dissolved (1 to 2 minutes). Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40 minutes).

Beat powdered sugar and cream cheese in small bowl until smooth. Gently stir in 1 cup whipped cream. Spread cream cheese mixture into cooled crust.

Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate until gelatin is set (2 to 3 hours).

Just before serving, pipe remaining whipped cream onto pie. Garnish with reserved fresh raspberries.