1. Line the bottom of a springform pan with parchment paper.
2. Crush the Vital Cookies in the package using a rolling pin and mix with the soft butter in a bowl to form a dough.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

‍