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GREASE the spring form with butter and set aside. CRUMBLE the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling pin to crush the cookies.
Slowly MELT the butter in the small saucepan, let it cool off for a few minutes. COMBINE the cookie crumbs, melted butter and zest of 1 lemon. PRESS the cookie mixture in the springform to create a pie crust bottom.
Grab the small bowl and fill it with cold water. One by one, add the gelatin leaves and set them aside. You can use the same small saucepan to create the gelatin mixture.
ADD raspberries, lemon juice of half a lemon, sugar and water and let it simmer on low heat for a few minutes. Use the rod mixer to create a smooth raspberry mixture.
SQUEEZE the water from the gelatin leaves and mix them into the hot raspberry mixture. Set aside for a few minutes, until cooled off enough.
COMBINE cream cheese, cream and vanilla extract in the bowl of your stand mixer. MIX well until you've reached a smooth mixture. Add the raspberry mix and mix again until smooth.
POUR into the springform with cookie crust and set in the fridge for at least 3 hours, or until firm. GARNISH with fresh raspberries and if desired, some extra whipped cream.