1. Line an 18cm springform tin* with baking parchment and set aside. Add the Oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter, add to the prepared tin and press to the bottom to get an even layer. Place in the fridge until needed.

2. For the filling add the gelatin leaves to a bowl with cold water and let them soak for about 5-7 minutes. Mix the yogurt, sour cream (Schmand), sugar, lemon juice, and lemon zest in a bowl until well combined. Add the soaked gelatin leaves to a small saucepan and heat up gently. As soon as the gelatin has melted, add about 1-2 tablespoons of the yogurt mixture to the saucepan and mix with the gelatin. Add this mixture back to the bowl with the rest of the yogurt filling and mix well. Pour into the springform tin on top of the oreo base and smooth out the top. Place in the fridge and let cool for about 1 hour.

3. Let the frozen berries defrost (if you use fresh berries wash them and let them drain), and then puree them. Add the sugar, vanilla extract, and raspberry liquor (optional) and mix in. Repeat the procedure for making the filling by letting the gelatin leaves soak in water for 5-7 minutes, heating it up, mixing with 1-2 tablespoons of the pureed berries and then mixing everything. Pour that berry mixture on top of the cake and let it cool down for at least 3-4 hours or overnight.