1-1/2 cup graham cracker crumbs
1/4 cup brown sugar
1/3 cup melted butter
1/2 teaspoon cinnamon

FILLING:
8 oz. Cream Cheese
1/4 powdered sugar
1/2 teaspoon vanilla
pinch of salt

TOP LAYER:
1 large package Raspberry Jell-O
2 cups boiling water
1 tablespoon lemon juice
14 oz. VIP Red Raspberries

Mix crumbs, sugar & butter together. Press into 13x9 pan. Save 1/4 cup crumb mixture to sprinkle over top. Chill one hour.

For filling, beat cream cheese, sugar, vanilla & salt together until light & fluffy. Spread on top of chilled graham cracker crust.

For top layer, dissolve Jell-O in boiling water with lemon juice. Fold in frozen red raspberries. Stir until thawed. Refrigerate in bowl until almost set. Put on top cream cheese layer. Refrigerate until set. Top with cool whip and sprinkle with 1/4 cup reserved crumb mixture.