Preparation

• Line an 8×8-inch pan with parchment paper. Mix the cookie crumbs with melted butter, then press firmly into the bottom of the pan. Freeze until firm.
• Dissolve the blue raspberry gelatin in boiling water, then stir in cold water. Let it cool slightly but remain liquid.
• Beat half of the cream cheese with raspberry extract and blue coloring. Slowly mix in the cooled gelatin until smooth, then refrigerate until slightly thickened.
• In another bowl, beat the remaining cream cheese with powdered sugar and vanilla extract. Fold in part of the whipped topping until light and fluffy.
• Spread the cheesecake mixture evenly over the chilled crust.
• Fold the remaining whipped topping into the thickened gelatin mixture, then gently spread over the cheesecake layer.
• Refrigerate for at least 6 hours or overnight until fully set. Lift out using parchment, slice with a warm knife, and garnish before serving.