1. 1. ) Make the cookie crust: mix together the cookies, butter, light brown sugar, and walnuts and press evenly over the bottom of a 9 inch springform pan. 2. ) Put the measured water into a heatproof bowl, sprinkle the gelatin over the top, and leave until spongy.

2. 3. ) Meanwhile, purée the raspberries in a food processor, then push them through a nylon strainer to remove the seeds.

3. Stir in the framboise liqueur.

4. Set aside.

5. 4. ) Put the cream cheese into a large bowl and beat until soft and smooth.

6. Add the sour cream and egg yolks and beat until well blended.

7. 5. ) Stand the bowl of gelatin in a saucepan of hot water and heat gently until it dissolves.

8. Stir the gelatin into the cheese mixture.

9. 6. ) Make the filling: a. ) Beat the egg whites until stiff but not dry. Add the sugar, 1 teaspoon at a time, and whisk until all the sugar is incorporated and the meringue mixture is stiff and glossy.

10. b. ) Turn the cheese mixture into the meringue and fold together, blending well.

11. Leave the mixture to thicken slightly.

12. c. ) Fold in the raspberry purée, swirling it in just enough to give an attractive marbled effect.

13. d. ) Pour the mixture carefully onto the cookie base and chill until set. 7. ) Use a knife to loosen the sides of the cheesecake from the pan, then remove the cheesecake.

14. Slide onto a serving plate.

15. Pipe whipped cream around the edge and decorate with raspberries and mint sprigs.