Spray a 9-inch square baking pan with cooking spray. In a large bowl, mix the graham cracker crumbs and butter until blended. Press in the bottom of the pan. Set aside. In a small bowl, whisk the gelatin in water until dissolved. Stir in the ice cube to cool the mixture slightly. In a blender container or food processor, combine the cottage cheese and gelatin. Cover and blend for 20 to 30 seconds or until smooth and creamy. Pour into a large bowl. Fold in the whipped topping until well blended. Pour the mixture over the crust. Top with the fresh raspberries. Refrigerate for 6 hours or until set. Cut into squares to serve.