In covered blender container, blend cottage cheese, raspberries
and vanilla at medium speed until smooth. Set aside.
In medium saucepan, stir together gelatin and sugar. Stir in
milk and eggs until thoroughly blended. Cook over low heat,
stirring constantly, until mixture is thick enough to coat a
metal spoon with a thin film and reaches at least 160 degrees
F. Remove from heat.
Stir in reserved berry mixture.
Chill, stirring occasionally, until mixture mounds slightly
when dropped from spoon, about 20 to 25 minutes.
Pour into crust. Refrigerate until firm, several hours or overnight.
Garnish with fresh raspberries and mint leaves, if desired.