1. Add the Cantuccini for the base either to the bowl of a food processor and crush them, or use a freezer bag and a rolling pin to get fine crumbs. Next, add the sugar and mix in. Melt the butter (e.g. in the microwave), add it to the crumbs, and mix until well combined. Pour the moist crumbs into an 8-inch (20 cm) baking tin with a loose bottom* and press down to create a compact layer. Place in the fridge until ready to use.

2. Add the frozen raspberries together with the lemon juice to a small saucepan and heat up until the raspberries start to break down. Remove from the heat and purée with an immersion blender*. Let cool down.

3. Break the gelatin leaves in half and place them in a small bowl of cold water. Let them soak for about 5-7 minutes. Meanwhile, mix the cream cheese, sour cream, sugar (or xylitol), and vanilla extract in a large bowl until well combined. Add the cooled raspberry purée and stir in.

4. Squeeze out the soaked gelatin leaves to get rid of excess water, then place them in a small saucepan. Let the gelatin dissolve over low heat. Add about 2-3 tablespoons of the cream cheese mixture to the saucepan and stir well. Pour this mixture into the large bowl and stir until well combined. Whisk the heavy cream in a tall bowl until stiff peaks form, then gradually and gently fold it into the cream cheese mixture. Pour this mixture into the prepared baking tin, smooth out the top, and place it in the fridge for at least 8 hours (or overnight).

5. Add the raspberries, sugar, and vanilla extract to a saucepan. Heat up until the berries start to break down. Remove from the heat and let cool down for a moment, then press the berries through a fine mesh sieve to get rid of the small raspberry seeds. Add the gelatin leaves for the raspberry layer to a small bowl with cold water and let them soak for 5-7 minutes.

6. Squeeze out the soaked gelatin leaves to get rid of excess water, then place them in a small saucepan. Let the gelatin leaves dissolve over low heat, then add the raspberry sauce and mix well. Let cool down completely. Before the mixture sets, pour it onto the cake and spread evenly. Let cool down (in the fridge) for at least 1 hour.

7. Carefully remove the cheesecake from the tin, place it on a serving plate, and decorate it with additional fresh raspberries. The cake is best when served chilled.