Bake at 325 degrees for 10 minutes. Cool on rack. Stir in saucepan over low heat until dissolved. Blend cream cheese and sugar on medium speed of electric mixer until well blended.
Drain raspberries, reserving liquid.
Gradually add gelatin and Chambord mixture to cream cheese, mixing well. Chill until thickened but not set, approximately 2 hours. Fold in whipped cream and raspberries. Pour over crust. Chill overnight or until firm.