Mix first three ingredients in medium bowl. Press mixture into bottom of 9-inch springform pan. Refrigerate 15 minutes, or until crust is firm. Spread jam over it.

Microwave white chocolate, 1/4 C. of the cream and liqueur in large bowl on high for 2 minutes; stir. Microwave 1 minute or until white chocolate is melted, stirring at 30 seconds. Stir until white chocolate is melted. Cool 10 minutes or until room temperature, stirring occasionally.

Beat remaining 1 1/2 C. cream in chilled large bowl with electric mixer (chilled beaters, too) on medium speed until soft peaks form. Do not overbeat. Fold 1/3 of whipped cream into white chocolate mixture. Fold in remaining whipped cream until blended. Spread over the jam layer.

Refrigerate 6 hours, or until set. Run a small knife or spatula around sides of pan to loosen mousse and crust; remove sides of pan. Garnish with whole raspberries. Store leftovers in fridge. Makes 12 servings.