Make the raspberry coulis

• Cook the frozen raspberries with the sugar and lemon juice in a saucepan until the fruit breaks down.
• Strain through a sieve to remove the seeds and let cool.

Prepare the crust

• Mix the crushed graham crackers with the melted butter until sandy.
• Press firmly into the bottom of the springform pan and chill.

Bloom the gelatin

• Soak the gelatin sheets in cold water until soft, then drain.

Make the cheesecake filling

• Beat the cream cheese with the sugar until smooth.
• Whisk in the yogurt, heavy cream and lemon juice.
• Warm a little of the mixture, dissolve the bloomed gelatin in it, then stir back into the rest.

Layer and set

• Pour half the cheesecake filling over the crust.
• Spoon over the raspberry coulis, then cover with the remaining filling.
• Chill until fully set.

Make the mochi dough

• Whisk the glutinous rice flour, sugar, corn starch and strawberry powder with the milk until smooth.
• Microwave in short bursts, stirring between each, until the dough is translucent and cooked.
• Knead in the butter while still warm until smooth and elastic.

Assemble the mochi

• Roll the mochi dough out on a surface dusted with corn starch.
• Cut the set cheesecake into portions and wrap each one in a piece of mochi dough.
• Seal the edges and chill before serving.