Mix the biscuits into crumbs in a food processor fitted with a knife. Pour the crumbs into a bowl and mix them with the butter. Press out over the bottom in a spring shape, 20-22 cm in diameter. Set in the freezer.
Whisk together egg yolks, powdered sugar and lime zest in a bowl.
Pour cream cheese into a bowl and whisk for about 1 minute. Turn down the yolk batter and whisk together.
Whisk in the cream, a little at a time.
Beat the egg whites to foam, but not too hard. Turn the foam down into the creamcheese method. Turn the cheesecake and lightly mashed raspberries into the mold, but save about 75 g whole raspberries for garnish.
Cover with plastic film and place in the freezer for 4-5 hours, preferably overnight.
Garnish the cheesecake with strawberries, cherries, the saved raspberries and mint leaves.
Refrigerate for about 1 hour, until the cheesecake is cut into pieces.
