Bake brownies as directed on package in 8-inch square pan, using oil, water and egg. Cool 45 minutes or until completely cooled.
Place strainer over medium bowl; pour raspberries with syrup into strainer. Press raspberries with back of spoon through strainer to remove seeds; discard seeds. Place 1/2 cup raspberry puree in small saucepan. Sprinkle gelatin over puree; let stand 5 minutes to soften.
Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped topping; blend well.
Heat gelatin mixture in saucepan over medium heat for 1 to 2 minutes or until gelatin is dissolved, stirring constantly. Stir gelatin mixture into remaining raspberry puree in bowl. Add raspberry mixture to cream cheese mixture; stir until smooth. Pour mixture over cooled brownies. Refrigerate 30 to 40 minutes or until firm.
To serve, let stand 5 to 10 minutes to soften. Cut into squares. If desired, top each serving with chocolate curls or 1 fresh raspberry. Store in refrigerator.