1. Preheat the oven to 180°C (350°F). Line a round 20cm baking tin with loose bottom* with baking parchment and set aside.

2. Add the chocolate cookies to a freezer bag and crush them with a rolling pin. Melt the butter, add it to the bag with the cookie crumbs and mix well. Transfer the moist cookie crumbs to the prepared baking tin and press them down to create an even layer. The easiest way to do this is using a glass with a flat base. Bake this cookie base for about 5-6 minutes. Take out of the oven and let cool down – do not turn off the oven.

3. While the cookie base is in the oven, prepare the filling – mix cream cheese, sour cream, eggs, egg yolk, and vanilla extract in a large bowl until well combined. Combine sugar and flour, add it to the bowl, stir in and mix until well combined. Let the mixture sit for about 5 minutes, so the flour can soak up some liquid.

4 Wash and drain the raspberries, if necessary, then add them to the cream cheese mixture and carefully fold them in. Transfer the mixture to the prepared baking tin and smooth out the top. Bake the cheesecake for about 55-65 minutes in the preheated oven. The edges should have set with a bit of color, but the filling in the center may still wobble slightly when you move the baking tin. If everything still wobbles, the cake needs to bake a bit longer. Remove the cake from the oven, loosen it from the baking tin with a knife, and let it cool down completely on a wire rack. Place the cooled cheesecake in the fridge for at least 3 hours (or overnight).

5. Whisk the heavy cream for the decoration with the confectioners’ sugar and a little vanilla extract until stiff peaks form. Stir the raspberry jam or heat it slightly (e.g. in the microwave) so it softens. Fold some of it into the whipped cream. You can spread leftover jam on top of the cheesecake as well. Pile the whipped cream on top of the cake, decorate with a few more fresh raspberries and serve.