• Line the bottom of a 7-inch Spring-form pan with Parchment paper.  Place the Graham Cracker crumbs in a bowl, and add the sugar, and melted butter, and mix to blend, or coat.  Press the crumbs into the bottom of the Spring-form pan, and smooth evenly.  Place the pan in the freezer.
• Rinse the Raspberries in a Colander under cold water, and drain them on paper towels.  Place in the Refrigerator and keep cool until time to use.
• Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, Sugar, and Powdered Sugar, and blend on low until all ingredients are well mixed.  Scrape down the sides of the bowl, add the Vanilla and Lemon Juice and mix well to blend.  Scrape down the sides of the bowl, and blend until smooth and creamy.  Remove the mixing bowl from the mixer, and place about 1 1/2 cups of the Cheesecake batter in a small bowl, and place in the refrigerator.  In the mixing bowl with the remaining batter, gently fold in the sweetened Whole Raspberries, and gently stir into the cheesecake.
• Remove the Spring-form pan from the freezer, and pour the cheesecake batter into the pan, smoothing out the batter with a spatula.  Place the pan back into the freezer for about 3 to 4 hours, or until the first layer is set, and firm to the touch.

SECOND LAYER:

• Boil 1 cup of water in a Medium-sized Saucepan,  and when the water boils, remove the pan from the heat, and stir in the package of Raspberry Jello, continuing to stir until the Jello dissolves.  Set the pan on a cooling rack, and allow the Jello to completely cool.  In a blender; place the 1 cup of Heavy Whipping Cream, 2 Tablespoons of Sugar, and 1/2 teaspoon of Vanilla, and pulse a few times to mix.  Blend on medium - medium-high speed, until the Cream thickens.  Turn the Blender off, and place the Blender jar or pitcher in the refrigerator.
• Check the Cheesecake in the freezer, and when it's firm to the touch; add the small bowl of Cheesecake batter to the cooled Jello, and add the Whipped Cream to the Jello, and stir all together until completely blended, and smooth.  Remove the pan from the freezer, and gently spoon the Jello mixture onto the Cheesecake, making the second layer.  Place the pan back in the freezer, and leave overnight to completely set the cheesecake.

TO DECORATE:

• In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.  Add the Powdered Sugar, one cup at a time, blending at low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.  Divide the Frosting evenly into two bowls, and in one bowl, add the Hot Pink Food Coloring Gel until the desired color is achieved.
• Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.  It will look like two long ribbons of Frosting; One Pink, one White: Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO  Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.  Place the plastic wrap in a pastry bag with the large Star Tip.  Pipe the Frosting onto the edges of the Cheesecake, using a swirl motion, and bring it up to a point. Place a Raspberry on top of each swirl of Frosting, and place the cheesecake back in the freezer until time to serve.  When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2-inch pieces. Serve, and Enjoy!