Raspberry Mixture

1. Put the raspberries and sugar in a frying pan over medium-high heat.
2. Bring to a boil for 5-7 minutes, stirring regularly.
3. Strain the raspberry mixture to remove seeds and transfer the juice to a piping bag.

Cheesecake Mixture

1. In a deep bowl, combine the cream cheese, mascarpone, cream stiffener, granulated sugar, and vanilla sugar.
2. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff.

Filling

1. Dip tea biscuits in milk and arrange in a springform pan.
2. Spread the cream cheese mixture over the biscuits and drizzle some raspberry juice on top.
3. Repeat with another layer of tea biscuits, cream, and raspberry juice.
4. Add a final layer of tea biscuits and spread the remaining cream mixture over them.

Topping

1. Heat the whipping cream until it almost boils.
2. Add the broken white chocolate and let sit for 1 minute. Stir until smooth.
3. Spread the white chocolate ganache over the cheesecake.
4. Pipe some raspberry juice on top and use a toothpick to create a decorative pattern.
5. Cover and refrigerate to set, preferably overnight.

Serving

1. Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.