Melt the chocolate and butter

• Melt the white chocolate in a double boiler and let it come to room temperature.
• Melt the butter over low heat in a saucepan.

Make the cookie base

• Grind the Maria biscuits finely in a food processor.
• Add the melted butter and mix until smooth.
• Line a springform pan with parchment paper, spread the cookie mixture evenly over the bottom and press firmly with the back of a spoon, extending to the sides.
• Place the pan in the refrigerator briefly.

Cook the raspberry mixture

• Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil, stirring regularly.
• Pour the mixture through a sieve set over a bowl and press well with a spatula to remove the seeds.
• Pour the raspberry syrup into a piping bag.

Prepare the cheesecake mixture

• Put the mascarpone, whipping cream stabilizer, powdered sugar and vanilla sugar in a deep bowl and mix for 1 minute until combined.
• Gradually add the cooled melted white chocolate and mix well, then add the cream cheese and mix again.
• Slowly add the whipped cream and mix until the mixture stiffens.

Assemble the cheesecake

• Divide the cheesecake mixture between 2 bowls and add some raspberry syrup to one bowl.
• Spread the white cheesecake mixture evenly over the cookie base, reserving a little in a piping bag with a nozzle and storing it in the refrigerator.
• Pipe some raspberry syrup over the white mixture and spread the raspberry mixture evenly over it.

Make the white chocolate ganache

• Bring the heavy cream almost to a boil.
• Add the chopped white chocolate and let it sit for 1 minute, then mix until smooth.
• Spread the ganache evenly over the cheesecake.

Marble and chill

• Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
• Cover the cheesecake and refrigerate to set, preferably overnight.

Slice and garnish

• Cut the cheesecake into slices.
• Garnish with a dollop of cream, fresh raspberries and mint leaves.