In a circular baking pan approximately 9 to 10 inches in diameter, cover the bottom of the baking pan with Kirkland Signature Parchment Paper (cut the paper in a circle to fit)
In a bowl mix the cracker crumbs with the melted butter to achieve a wet sand texture. (The wet sand mixture is important, adjust butter and graham mix accordingly)
Fill the bottom of the baking dish with the crumb mixture so as to be an even thickness and place it in the fridge for 20 minutes to harden the crust.
During this time dissolve the gelatin in ¼ cup just boiled water and allow to cool (follow the instructions on the gelatin package, the key is only ¼ cup of gelatin mixture is required)
Using a mixer, mix the cream cheese with the vanilla and the ½ cup sugar until a smooth, fluffy consistency is achieved.
To the cheesecake mixture add the whipped whip cream and one half of the gelatin mix, reserving the other half for our raspberry puree.
In another bowl, mix the raspberries and the 2 tablespoons sugar together until a relatively smooth mixture is obtained.
Next we want to remove the seeds from the raspberries - spoon the mixture into a sieve and push it through to create a smooth, relatively seed free raspberry puree. Now mix the raspberry puree with the remaining gelatin.
Into the crust place dollops of the cheesecake mixture and in the empty spaces between the dollops, fill with the raspberry puree. Lastly, using a thin kitchen instrument such as a skewer, gently mix together the cheesecake mixture with the raspberry puree so as to create a swirled, marbled appearance.
Chill the cheesecake in the fridge for at least 4 hours or preferably overnight so that the gelatin sets.
When ready, cut into pieces and optionally serve with fresh whip cream, raspberries, fresh mint etc.
Recipe by Costco Diva at http://www.costcodiva.com/valentines-no-bake-raspberry-swirl-cheesecake/