Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, whisk together eggs, oil and water. Add dry brownie mix and stir until combined, batter will be thick.
Pour batter into pan and spread evenly. Bake 10-12 minutes, or until brownie is cooked through in the center. Remove from oven and cool completely. Once completely cooled, flip brownie crust out of the pan and onto a cutting board then invert onto serving plate.
To make the filling, use a hand mixer to blend the cream cheese in a large bowl until smooth. Place freeze dried raspberries into a blender then pulse until it becomes a powder. Add dry frosting mix and powdered raspberries to cream cheese and blend a minute more until smooth and creamy.
Spread cream cheese evenly mixture onto the brownie crust, leaving a 1” border around the edge. Top with fresh berries and garnish with mint. Refrigerate until ready to serve.