Step 1: Prepare the Crust

1. Crush the biscuits – Use a food processor or place the crackers/biscuits in a sealed ziplock bag and crush them with a rolling pin until fine crumbs form.
2. Mix with butter – In a mixing bowl, combine the crushed biscuits with melted butter and sugar (if using). Stir until evenly coated.
3. Press into pan – Transfer the mixture into an 8- or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press it firmly into an even layer.
4. Chill – Place the pan in the refrigerator for 15–20 minutes while preparing the filling.

Step 2: Make the Raspberry Topping

1. Cook the raspberries – In a saucepan over medium heat, add raspberries, sugar, and lemon juice. Stir occasionally until the raspberries break down (about 5 minutes).
2. Thicken the mixture – In a small bowl, mix cornstarch with water to create a slurry. Slowly pour it into the raspberry mixture while stirring constantly.
3. Simmer & cool – Let the mixture cook for another 2–3 minutes until it thickens slightly. Remove from heat and allow it to cool completely before using.

Step 3: Make the Creamy Filling

1. Beat the cream cheese – In a large mixing bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
2. Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form.
3. Combine – Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air.

Step 4: Assemble the Cake

1. Spread the filling – Take the crust out of the fridge and spread the creamy filling evenly over it using a spatula.
2. Add the raspberry topping – Gently spoon the cooled raspberry mixture over the cream layer, spreading it evenly.
3. Smooth the top – Use the back of a spoon or an offset spatula to create an even layer.

Step 5: Chill & Serve

1. Refrigerate – Cover the cake with plastic wrap or foil and chill for at least 4–6 hours (or overnight for the best results).
2. Remove from pan – Once set, carefully release the cake from the springform pan.
3. Garnish & serve – Decorate with fresh raspberries, whipped cream, mint leaves, or chocolate shavings. Slice and enjoy!