Raspberry Cheesecake with a Pretzel Crust

1 1/2 cup crushed pretzels
1/2 cup melted butter
1/2 cup sugar
8 oz. cream cheese
1 cup sugar
8 oz. Cool Whip
6 oz. pkg. Raspberry Jell-O
2 cups boiling water
pkg. frozen raspberries

Mix pretzels, butter, and sugar. Press into 9x13 pan. Bake 3 minutes at 350. Beat cream cheese and sugar, fold in Cool WHip. Spread on pretzel crust. Dissolve Jell-O in boiling water and add raspberries. Stir until berries are thawed. You can also add any leftover crushed pretzels. Pour over layers, refridgerate until set.