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**For the Base:**
– 250 g digestive biscuits
– 125 g butter
**For the Filling:**
– 750 g Philadelphia cream cheese
– 170 ml fresh cream
– 80 g granulated sugar
– 1/2 vanilla bean (or 1 tsp vanilla extract)
– 8 g edible gelatin sheets
**For the Topping:**
– 250 g raspberry jam
– A few drops of lemon juice
– 1/2 cup water
### Instructions
1. **Prepare the Base:**
– Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin.
– Melt the butter and mix it with the biscuit crumbs until evenly combined.
– Press the mixture into the bottom of a 22 cm (9-inch) springform pan, smoothing it out with the back of a spoon. Refrigerate while you prepare the filling.
2. **Prepare the Filling:**
– Soak the gelatin sheets in cold water for about 10 minutes, or as per package instructions.
– In a bowl, beat the Philadelphia cream cheese with the granulated sugar, 150 ml of fresh cream, and the seeds from the vanilla bean (or vanilla extract) until smooth.
– Heat the remaining fresh cream in a saucepan, then add the well-drained gelatin and stir until dissolved. Let it cool slightly.
– Fold the cooled gelatin mixture into the cream cheese mixture until well combined.
– Pour the mixture over the chilled biscuit base and smooth the top. Refrigerate for at least 4 hours or until set.
3. **Prepare the Topping:**
– Heat the raspberry jam with 1/2 cup of water and a few drops of lemon juice in a saucepan until it becomes pourable. Let it cool.
– Spread the cooled raspberry topping over the set cheesecake.
– Return the cheesecake to the refrigerator for another hour to set.
4. **Serve:**
– Carefully release the cheesecake from the springform pan.
– Slice and serve chilled.
Enjoy your delicious no-bake cheesecake with a refreshing raspberry topping!