Heat oven to 350 degrees F.
Break up crackers into a food processor. Add sugar and butter. Process until fine crumbs form. Press into bottom of a 9 – inch spring pan.
Stir and press raspberries
with back of a wooden spoon through a strainer set over a bowl (you should
have about 1 c of purée). Set aside.
Bake 15 minutes at 350 degrees F.
Reduce oven temperature to 250 degrees F and bake an additional hour or until center of cake is almost set. Turn off oven and leave cake in oven for one hour.
Un-spring cake, but do not remove from pan. Set on wire rack to cool, then refrigerate in pan at least 2 hours (preferably overnight) or until set and cold.
Remove pan sides. Loosen cake from pan bottom with a wide spatula and slide cake onto serving plate. Garnish with fresh raspberries and mint leaves.