Grease the springform pan and/or line it with parchment paper. Don't forget the sides, or use acetate foil if necessary. This will make it easier to remove the cheesecake from the pan.

Melt the butter and stir it into the crumbled biscuits.

Spread this mixture over the bottom of the pan and press down firmly.

Soak the gelatin sheets in cold water.

Put the raspberries, lemon juice, sugar, and vanilla extract in a saucepan.

Heat briefly, purée with an immersion blender, and then heat again until the sugar has dissolved.

Remove the pan from the heat and allow to cool slightly.

Squeeze the gelatin leaves and mix them into the raspberry puree.

Allow to cool for about half an hour – set aside about 75 grams of the raspberry puree.

In the meantime, whip the cream until stiff.

Mix the raspberry purée (minus the 75 grams you set aside) into the quark in a large bowl. Then fold in the whipped cream gently and carefully, together with a packet of vanilla sugar.

Pour the quark filling onto the bottom of the biscuits and refrigerate for 2 hours.

Then spread the 75 grams of raspberry purée over the quark filling and refrigerate for another 2 hours or (preferably) overnight to set.