Combine cookies and 3 tbsp. Of the sugar in a bowl. Add 6 tbsp. Of the butter and mix well until crumb mixture holds together. If needed, add remaining 2 tbsp. Of butter. Transfer cookie mixture to a 6 inch springform pan, spread evenly across the bottom and line pan sides three-quarters of the way up. Set aside in the freezer while proceeding. Combine cream cheese, lemon juice and remaining 1/3 cup sugar in a mixer and beat until combined. Lightly whip the cream to soft peaks, then fold into cream cheese mixture. Remove crust from freezer and pour in filling evenly. Cover with plastic wrap and return to freezer for 30 minutes, then transfer to refrigerator for at least 30 minutes, or until firm. Up to this point, the cake may be made a day ahead and kept covered in the refrigerator. To serve, press half the raspberries through a fine strainer to puree. Garnish cheesecake with sauce and whole raspberries. Yield: 4 adults Typed in MMformat by cjhartlin@msn. Com