• Preheat oven to 350° F.
• Fold a 16'' long piece of heavy duty foil to an 8''x16'' strip and place in an 8'' square pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil on bottom of pan with nonstick spray.

for the crust:

• Stir together all crust ingredients and press into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a rack.

for the filling:

• In a medium saucepan over low heat, cook 1/3 cup of the cream, white chocolate, corn syrup, and cream cheese over low heat. Whisk constantly until completely smooth, about 6 to 8 minutes. Cool to room temperature.
• In a large mixing bowl, beat remaining cream, powdered sugar, and vanilla on high speed until stiff peaks form. Fold the white chocolate mixture in by hand. Then gently fold in the raspberries.
• Scoop mixture on top of the pretzel crust and gently spread it out evenly, tapping the pan gently on the counter a couple times to settle in the filling. Cover pan and freeze until firm, 6 to 8 hours, or overnight.

for the raspberry topping:

• Stir together the jam and water.
• About 15 minutes prior to serving, take the dessert out of the freezer. The dessert cuts easily when frozen, but is easier to eat if it has 15 minutes of thawing time. It also holds its shape very well, even after sitting out for awhile.
• To remove the dessert from the pan, gently pull up on the foil overhangs. Peel the foil down from the edges and slice into individual pieces. Then drizzle some raspberry topping over each dessert portion.