In a small bowl, combine the graham cracker crumbs and butter.

Press into a 9 inch pie plate

In a large bowl beat the whipping cream until stiff peaks form and set aside.

In a different large bowl beat the cream cheese and powdered sugar until smooth.

Add the raspberries, lemon juice and vanilla and beat until well combined.

Fold in the whipped cream.

Spread the mixture evenly over the crust.

Freeze for a minimum of 4 hours, overnight is best.

Serve with fresh raspberries and a drizzle of chocolate if desired.

Store any leftovers in the freezer.