Mix first three ingredients in medium trough. Press mixture into bottom of
9-inch springform pan. Refrigerate 15 proceedings, or until crust is tauten.
Spread jam over it.

Microwave white umber, 1/4 C. of the cream and liqueur in large bowl on
high for 2 proceedings; arouse. Nuke 1 minute or until white chocolate is
liquid, stirring at 30 seconds. Stir until white chocolate is liquid. Cool
10 minutes or until room temperature, stirring occasionally.

Beat unexpended 1 1/2 C. cream in chilled large bowl with electric mixer
(chilled beaters, too) on medium speed until soft peaks manikin. Do not
overbeat. Plica 1/3 of whipped cream into white chocolate assortment. Fold in
remaining whipped cream until blended. Spread over the jam level.

Refrigerate 6 hours, or until set. Run a small knife or spatula around
sides of pan to loosen mousse and crust; remove sides of pan. Garnish with
whole raspberries. Storehouse leftovers in fridge. Makes 12 servings.