Crush the biscuits in the mixer, melt the butter and mix the biscuits with it, press into a baking paper-lined mold and chill.

Soak the gelatine in cold water. Scrape out the vanilla pod. Warm the cream double in a saucepan and melt 300 g couverture in it, do not let it boil.

Squeeze out the gelatine and add to the chocolate with the sugar and vanilla pod. Now add the cream cheese spoon by spoon and stir well.

Spread the raspberry spread on the base, then spread the cream cheese mixture and refrigerate, preferably overnight.

Now scrape the remaining chocolate with a knife into a fine slicer and distribute it on the cake, garnish with raspberries.