Preheat oven to 350˚F. Combine crushed cookies with sugar; toss with melted butter until well coated. Press into 9-inch fluted tart pan with removable bottom.
Bake for 10 to 12 minutes or until lightly golden brown. Transfer to rack; let cool completely.
Meanwhile, place white chocolate chips in heatproof bowl. Pour cream into saucepan set over medium-high heat; bring to simmer, stirring frequently. Pour over chocolate chips. Let stand for 2 minutes; stir until smooth. Whisk in butter and lemon zest until melted.
Place in freezer, stirring occasionally, for 20 to 30 minutes or until chilled. Using electric mixer, beat for 3 to 5 minutes or until light and fluffy. Spread into cooled tart shell; top with raspberries. Refrigerate for 1 to 2 hours or until set.
Tart can be prepared, covered and refrigerated up to 1 day ahead of serving.