raspberries aside. In a small saucepan, combine reserved juice, quarter cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and half cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired.