Line a glass casserole dish with parchment paper and spray with baking spray.
With a hand mixer, crush the graham crackers and place into a bowl. Add sugar and melted butter and mix. Transfer to the dish and press down to form the first layer. Refrigerate crust.
In a large bowl, combine cream cheese, sugar, and sour cream until creamy.
In a separate bowl, beat heavy whipping cream until stiff peaks form.
Add the whipped cream to the cream cheese mixture and beat on low speed just until combined. Refrigerate cream.
In a saucepan, combine raspberry gelatin and water. Cook until gelatin bubbles and completely dissolves. Remove from heat and allow to cool completely.
Divide the cream mixture evenly into two bowls.
Add the cooled raspberry gelatin to one of the bowls. Beat on low speed until combined.
Add the raspberry cream over graham crackers layer, spreading evenly.
Add the cream cheese layer over the raspberry layer, spreading evenly.
Refrigerate cheesecake (at least 3 hours). Top with raspberries before serving!