Raspberry Cheesecake Lasagna

Ingredients

20 fresh raspberries, plus more for serving (optional)
1 c. cold water
3 tbsp. cornstarch
3/4 c. (150 g.) plus 2 tbsp. granulated sugar, divided
2 3/4 c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
8 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
12 oz. cream cheese, softened
3/4 c. (85 g.) plus 3 tbsp. confectioners’ sugar
2 1/2 c. heavy cream, divided
1 tsp. pure vanilla extract

In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
Meanwhile, in a large bowl, mix graham cracker crumbs, salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13“ x 9“ (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
Spread cream cheese mixture into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).