Crumble the biscuits, mix them with the butter and essence. Cover the bottom of a cake form with this mixture. Bake at 356°F (180 °C) for about 20 min.
Beat the egg yolks with the sugar into snow. Then add the mascarpone in small lots to the egg yolk mixture. You have to get a smooth mixture. Pour this mixture over the biscuit layer, which needs to be cooled. Put it in the fridge to harden for about 1 hour.
Mix the raspberries and sugar. Boil until the sugar dissolves completely. Add the gelatin which you've soaked in 2/5 cup (100 ml) cold water and melted in a water bath. Stir and let it cool a bit. Pour this mixture over the now hardened cream on the cheesecake.
Leave it to harden in the fridge for a few hours or overnight. Once it cools completely, garnish it with sliced almonds.