Preheat oven to 350 F. Prepare a 10-inch springform pan (you might be able to fit all ingredients in a 9-inch pan, but I would use a 10-inch one to play it safe.

Combine cookie crumbs, sugar and butter and mix well. Press onto the bottom of the prepared pan and pack firmly. Bake for 10 minutes, then let it cool completely.

Heat milk until lukewarm. Sprinkle unflavored gelatin on top and whisk to dissolve. Let it stand for 20 minutes. There should be no clumps in the mixture. If there are any, strain the mixture.

In the bowl of a stand mixer beat cream cheese and condensed milk, until well combined. Scrape down the sides and bottom of the bowl a couple times.

In a clean mixer bowl beat heavy cream and sugar, until stiff peaks form. Slowly add the cream cheese and condensed milk mixture, beating on low speed.

Fold in the cooled milk and gelatin mixture.

Fold in raspberries.

Pour mixture over the graham cracker crust and smooth the top. Chill for at least 1 hour.

Combine 6 oz raspberry Jell-O with 1 cup hot water. Whisk for 1-2 minutes until dissolved.

Add cold water. Let the mixture sit for 15 minutes at room temperature. Carefully pour on top of the mousse layer, until it reaches the top of the rim. You might not need the whole mixture. Add fresh raspberries on top (keep in mind that they might not stay where you place them, while the layer is setting).

Refrigerate for a few hours until set.

Garnish with mint leaves.