FOR CRUST: Combine cookie crumbs and butter and press into bottom of a 9" springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready. (This can also be made in a 9x13" pan if you want squares, or can be made entirely crustless to be gluten free, and still delicious!)
FOR CHEESECAKE: Beat cream cheese until very smooth.
Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip. Pour onto crust. Cover and freeze at least 4 hours, or overnight.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/06/frozen-raspberry-cheesecake/