- Line the bottom of a springform pan with parchment paper.
- Crush the Vital Cookies in the package using a rolling pin and mix with the soft butter in a bowl to form a dough.
- Press the dough evenly into the bottom of the springform pan to cover the entire surface. Place the pan with the dough in the refrigerator for 15 minutes.
- Heat the water in a pot until it simmers and then remove from the heat. Stir the sugar and jelly powder into the warm water and let it cool.
- Mix the cream cheese and sour cream in a bowl and incorporate 200 ml of the liquid jelly with a whisk until a smooth cream forms.
- Spread most of the raspberries over the crust and gently crush them. Evenly spread the cream cheese mixture on top and smooth it out. Refrigerate the cake for at least 2 hours, preferably overnight.
- Remove the cake from the pan and decorate with remaining raspberries, fresh mint, and additional Vital Pastry cookies.
Serve fresh from the refrigerator for the best taste.