- Crush 150g of biscuits into fine crumbs.
- Melt 50g butter over hot water, mix with crumbs, and press into the bottom of a springform pan.
- Mix 350g cream cheese with 20g sugar until smooth.
- Whip 300ml heavy cream until soft peaks form.
- Soak 10g gelatin sheets in cold water until soft, then melt over hot water. Stir into the cream cheese mixture, then fold in the whipped cream.
- Divide the cheesecake mixture into two equal parts.
- Stir 2 tablespoons of raspberry jam into one portion of the mixture until combined, then pour into the pan.
- Add 1 tablespoon of lemon juice to the second portion and pour it over the first layer.
- Refrigerate for 20 minutes.
- Melt 3g gelatin and mix with raspberry jam, then spread evenly on top.
- Refrigerate for at least 6 hours until set.
- Decorate the top as desired.
