Heat oven to 325 degrees. Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 minutes Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream, and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, bring 1 cup raspberries, remaining sugar, jam, and water to boil in saucepan; simmer on medium-low heat for 5 minutes or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use. Pour topping over cheesecake just before serving; top with remaining raspberries. Serves 16.