In a medium saucepan, combine fresh raspberries and sugar over medium heat. Cook for about 5–7 minutes, stirring gently until the mixture becomes syrupy.

Strain the sauce through a fine mesh sieve to remove the seeds, leaving a smooth raspberry sauce.

In a large mixing bowl, blend together cream cheese, mascarpone, klopfix, sugar, and vanilla until smooth.

In a separate bowl, whip the unsweetened cream until stiff peaks form.

Gently fold the whipped cream into the cheese mixture.

Prepare a springform pan by lightly greasing it. Dip each tea biscuit in milk briefly and layer them on the bottom.

Spread half of the cheesecake filling over the biscuits and drizzle some raspberry sauce over it.

Repeat the layering with the remaining biscuits and cheesecake mixture, finishing with raspberry sauce.

In a small saucepan, heat unsweetened whipping cream until it simmers. Stir in chopped white chocolate until melted.

Pour ganache over the cheesecake, allowing it to cascade down the sides.

Cover with plastic wrap and chill for at least 4 hours, ideally overnight.

Release the sides of the springform pan, cut into slices, and garnish with fresh raspberries.