In a small pan, reduce raspberries in water and sugar, until a sauce is formed. Blend until smooth and set aside in the refrigerator.
Mix the graham cracker and walnuts with the melted butter in a food processer until well combined. Press this mixture firmly into the bottom of a large Rubbermaid Brilliance Food Storage Container. With a piece of wax paper on top, press down the crumb mixture until it evenly lines the bottom of the container. Place it in the fridge to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese, condensed milk, whipped topping, and vanilla extract with an electric mixer, or stand mixer until it's smooth and creamy.
Pour the cream cheese filling over the chilled crust and spread it out evenly. spoon over the raspberry filling in teaspoon portions, then use a toothpick to swirl it through the cheesecake.
Cover your brilliance Food Storage Container with its airtight lid and store in the freezer overnight.
When ready to serve, remove from the freezer 15 minutes before serving so it’s easier to cut. Enjoy!