Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving gnerous overhang.Mix crumbs, butter, and salt in medium bowl until it resembles moist sand. Press evenly onto bottom of pan. cover: chill.
Place 2 Tbsp. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft,5-10 minutes. Using an electric mixer on medium-high spead,bead sugar,butter,and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in creme fraiche,orange juice,and lime juice.Gently heat gelatin over lowest heat, stirring constantly,just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate.Pour mixture over crust; crust smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep Chilled or freeze airtight for up to 2 weeks.
Ginger-Lime Candied Raspberries;
Cook first 3 ingredients, 1 Tbsp. mint,lime juice,and 1 Tbsp. water in a small saucepan over low heat until raspberries are soft and juices are released,2-3 minutes. Transfer to a small bowl. Cover with plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; plase on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.
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