Preheat your oven to 350°F (175°C). Crush your biscuits in a food processor until they resemble fine crumbs, then mix in melted butter until fully combined. Press this mixture firmly into the bottom of a square ring mold to create a sturdy crust. Bake for about 10 minutes until golden, then set aside to cool.

In a large mixing bowl, beat softened cream cheese and sugar together until smooth. Add in the eggs one at a time, mixing well after each addition. Fold in the raspberry puree gently, ensuring it remains airy. Pour filling over the cooled crust, spreading it evenly.

Place the filled mold in the oven again and bake for 40–45 minutes. It's done when the edges are set but the center has a slight wobble. Turn off the oven, crack the door open, and let it cool inside for about an hour.

While the cheesecake cools, whip the cream until soft peaks form. Fold in the lemon juice and zest gently. Once the cheesecake has cooled completely, spread the lemon mousse layer generously over the top.

To make the raspberry glaze, combine remaining raspberry puree with sugar in a small saucepan over low heat. Stir gently until syrupy, about 5–7 minutes. Remove from heat and let cool slightly before drizzling over the lemon mousse layer.

Refrigerate your Raspberry Lemon Cheesecake for at least 4 hours, preferably overnight. Once chilled, carefully remove the ring mold and slice into squares. Serve each piece chilled, garnished with fresh raspberries and a sprig of mint.