In a large bowl, stir together crushed cookies, butter and 3/4 cup sugar.
In a smaller bowl, microwave jam with water, stir until well combined.
In a stand mixer, beat together 3/4 cup sugar, cream cheese and whipping cream until fluffy.
Spray a Good Cook 9x13” pan with nonstick baking spray. Spread a little less than 1/2 of the cookie mixture into the bottom of the pan. Top with half of the cream cheese mixture, then spread a little more than half of the raspberry jam mixture on top.
Layer again with cookie crumbs, reserving 1/2 cup for the topping.
Toss berries gentle in remaining jam mixture. Drizzle atop cake. Sprinkle with crumbs.
Refrigerate for at least 60 minutes, ideally overnight, before serving.