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Preheat oven to 350 degrees F.
Spray 9x13 baking dish with cooking spray.
In a small mixing bowl, combine all ingredients and mix until well combined.
Press dough into the bottom of the baking dish and bake for 15 to 17 minutes.
Cool completely.
In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
In another large mixing bowl, beat heavy whipping cream until stiff peaks form.
Add whipped cream to the cream cheese mixture and beat on low until well combined.
Refrigerate until crust and raspberry sauce are completely cool.
In a medium saucepan combine 2 cups raspberries, water, sugar, cornstarch and lemon juice.
Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes.
Remove from stove and stir in remaining raspberries. Cool completely.
Spread cream filling over cooled crust.
Carefully spoon raspberry sauce over cream filling.
Refrigerate for at least 4 hours.