Spray a 10-inch springform pan with nonstick cooking spray.

In a food processor, pulse the graham crackers and sugar until finely ground. Add butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Place in freezer.

Clean and dry bowl of food processor, then combine raspberries, sugar, and 1 tablespoon (16 grams) of yogurt, pulsing until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree.

In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on high speed until light and creamy, at least 1 minute. Add remaining yogurt and powdered sugar and beat until smooth. Scrape down the sides and bottom of the bowl. Add in raspberry mixture, beating to combine, scraping the bowl as needed. Remove to a medium-sized bowl and set aside.

Clean and dry bowl of mixer and fit with a whisk attachment. Beat heavy cream on medium-low about 20 seconds before increasing to medium-high speed until stiff peaks form, about 3-4 minutes. Fold into raspberry cream cheese mixture. Spoon into prepared crust.

Cover pan with aluminum foil, then freeze until solid, about 4 hours. Serve or cover with plastic wrap and store in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.