Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray; set aside. In a medium bowl combine brownie mix, egg whites, oil and water according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in pan on a wire rack. Place pan in freezer and freeze brownie for 2 hours.
Place ice cream in a chilled medium bowl. Working quickly, stir ice cream to soften; fold in coffee crystals. Spread ice cream evenly over brownie. Cover with plastic wrap and freeze for at least 8 hours or until very firm.
For raspberry sauce, in a small saucepan combine the thawed berries, sugar (if using) and cornstarch. Cook and stir over medium heat until thickened and bubbly. Transfer to a small bowl and stir in sugar substitute, if using in replace of sugar. Cool, cover and chill until ready to use.
To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges (see Tip). Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.
Tips: If using sugar Substitute, choose from Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 187 calories, 30 g carb., 2 g sugar.
The cake is very thick, so to serve it use a long cake knife, chef's knife, or bread knife.