In a bowl mix the cream cheese with one tablespoon of the heavy cream and mix until smooth.

Mix the cornstarch with the powdered sugar and set aside.

In a separate bowl beat the heavy cream until stiff and add the sugar starch mixture.

Carefully fold the whipped cream into the cream cheese. Set aside.

Crumble the cookies in a food processor or in a freezer bag by hand. Mix with a teespoon of the cream mixture and fill the crumbled cookies into the bottom of six small dessert glasses. Slightly press them down.

Add the cream to the glasses and top every portion with fresh raspberries (approximately 6-7 raspberries per glass).

Mix 50ml of the raspberry juice thoroughly with the powdered gelatin and set aside to swell inside the liquid.

In a sauce pan bring the remaining juice to a boil. Take off the heat and mix with the swelled gelatin.

Let the mixture cool for a few minutes and then carefully fill into the glasses.

Chill the dessert for at least 3 hours and garnish with some fresh raspberries before serving.