Set the oven to 175 degrees. Mix the digestive biscuits with the baking powder into crumbs, in the food processor with the knife mounted.
Add melted butter and stir.
Squeeze a baking sheet paper into the bottom of a baking sheet with removable bottom, about 24 cm in diameter. Push out the crumbs in the baking dish. Bake in the middle of the oven, about 10 minutes.
Beat the cream thick in a bowl. Mix the cream cheese with the vanilla sugar. Divide the eggs into egg yolks and whites. Beat the egg whites until firm meringue in a bowl. Whisk the egg yolks puffy with the sugar in a bowl. Mix down cold espresso coffee and cream cheese into the egg yolk whisk. Turn the cream down and finally the meringue with a licking pot. Fill the mold with the filling and smooth to the surface. Freeze it for at least 3 hours. Garnish with sifted espresso coffee, fresh raspberries and lemon balm. Serve the cheesecake with a cup of espresso.
