Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray; set aside. In a medium bowl combine brownie mix, egg whites, oil, and the 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. 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; cook and stir for 1 minute more. Transfer to a small bowl; stir in sugar substitute, if using. 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. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.
Sugar Substitutes: Choose from Splenda Granular or SweetN Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar.