Melt <quantity>200<unit>g</unit></quantity> of butter over medium heat and set aside

Crush <quantity>400<unit>g</unit></quantity> of digestive biscuits in a food processor and transfer to a bowl

Add the melted butter and mix to combine

Transfer the mixture to a <quantity>25<unit>cm</unit></quantity> springform pan lined with parchment paper. Press it evenly onto the bottom of the pan and place in the refrigerator until ready to use

Add <quantity>2</quantity> gelatin sheets to a container and cover it with cold water. Let it rest for 10m to hydrate

Add <quantity>250<unit>g</unit></quantity> of frozen raspberries and <quantity>100<unit>g</unit></quantity> of sugar to a pan over medium heat and cook for 5-10m until you obtain a thin syrup

Squeeze the water out of the gelatin and add to the raspberry syrup. Remove from the heat and blend with a hand mixer until smooth

Transfer to a container and place it in the refrigerator to cool down

Add <quantity>600<unit>g</unit></quantity> of cream cheese and <quantity>200<unit>g</unit></quantity> of whipping cream to a stand mixer

Add <quantity>75<unit>g</unit></quantity> of powdered sugar and <quantity>2<unit>tbsp</unit></quantity> of vanilla sugar. Whisk until you obtain a thick mix

Transfer the whipped cream to the pan with the biscuit base. Spread it evenly

Cover with the raspberry jam and evenly spread it

Cover the pan with cling film and place it in the refrigerator for at least 3h to firm

Remove the cheesecake from the refrigerator and run a knife around it to unmold. The no-bake raspberry cheesecake is ready

Serve it with some fresh raspberries and enjoy!