In a small bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch spring form pan.

In a large bowl, beat whipping cream until stiff peaks form. Set aside.

In another large bowl, beat the cream cheese and powdered sugar until smooth.

Add the raspberries, lemon juice and vanilla and beat until well combined.

Fold the whipped cream into the cream cheese mixture. Spread the mixture evenly over the crust.

Freeze for 3-4 hours or overnight. Let stand at room temperature for 10-20 minutes (depending on how long the cheesecake has been frozen) before removing the rim of the pan.

Serve with fresh raspberries for garnish. Keep leftovers in the freezer.