1. Before you start you should take the cream cheese and yogurt out of the fridge and let it get to room temperature. Allow the raspberries to thaw and mash them.

2. Bring a heart baking frame* into shape and seal with plastic wrap, baking paper, or aluminum foil. My baking frame had slits on the sides that needed to be taped so nothing would leak. Place on a board or plate that can fit in the fridge.

3. Crush the cookies in a blender until you get fine crumbs (alternatively you can do that with a freezer bag and a rolling pin). Add the melted butter, mix well, transfer to the prepared baking frame and press down to create one even layer. Place in the fridge until needed again.

4. Let the gelatin leaves soak in cold water for about 8 minutes. Meanwhile, mix the cream cheese with the yogurt, mashed raspberries, xylitol (or sugar), and vanilla extract in a large bowl. If you have an immersion blender*, you can use it to give everything a good mix.

5. Add the soaked gelatin leaves to a small saucepan and heat up gently. When the gelatin has dissolved completely, add 2-3 tablespoons of the cream cheese mixture and stir in. If the gelatin re-solidifies because of the colder temperature of the cream cheese mixture, just put it back on the stove and warm it up again slightly. Stir until you get a smooth mix without any lumps. I usually add a little more cream cheese mixture here to get everything to the same temperature. Pour this mix into the large bowl and mix everything until well combined. Transfer to the prepared heart-shaped baking frame and smooth out the top. Place in the fridge for at least 4 hours.

6. For the raspberry sauce, puree the thawed raspberries and pass them through a fine-mesh sieve to get rid of the seeds. Mix the puree with the xylitol (or sugar). Stir about 2 teaspoons of the instant gelatin into the raspberry puree. The sauce should thicken quite quickly. If the mixture still seems too liquid, stir in a little more of the instant gelatin until you get the right consistency – you don’t want it to be too runny.

7. Remove the cheesecake from the mold with a knife and place it on a serving plate. Pour the raspberry sauce on top before serving and decorate with a few fresh raspberries and sprinkles if desired (optional).