Stir together all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch square pan; set aside.
Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.
Combine whipping cream and vanilla in medium bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 1 cup whipped cream. Gently fold lemon curd into remaining whipped cream.
Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze until firm (at least 8 hours or overnight).
Let stand at room temperature 10 minutes before serving. Just before serving, garnish with reserved raspberries.