Preheat your oven to 350°F (175°C). Line a 9"x2" pan with parchment paper. Combine graham cracker crumbs, granulated sugar, and melted butter in the pan.

Press the mixture evenly across the bottom of the pan and bake for 10 minutes until fragrant. Remove and let it cool completely.

Combine lemon juice and cold water in a small bowl. Sprinkle gelatin over the liquid, allowing it to soften for 1 minute.

Blend two packages of fresh raspberries until smooth, then strain to remove seeds.

In a saucepan, combine the strained raspberry puree with softened gelatin and sugar; heat until dissolved, then cool for 30 minutes.

Beat the whipping cream in a large bowl until firm peaks form.

Gently fold the raspberry mixture into the whipped cream until fully combined.

Pour the mousse mixture over the cooled crust in the pan, smoothing the top.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Mash the remaining raspberries with sugar for a topping sauce.

Once set, slice into squares and drizzle with raspberry sauce. Garnish with fresh raspberries and pomegranate arils.