In a medium saucepan over medium heat, combine fresh raspberries and sugar. Cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Strain through a fine sieve to remove the seeds and set aside to cool.

In a large mixing bowl, add roomkaas and mascarpone. Beat on medium speed until smooth. Gradually mix in kristalsuiker and vanillesuiker.

In another bowl, whip ongeklopte slagroom until stiff peaks form, then gently fold it into the cream cheese mixture.

Dip the theebiscuits in milk for a few seconds. Layer them in a springform pan to form the base.

Spread a layer of cheesecake filling over the biscuit base, drizzle with raspberry sauce, and layer more dipped biscuits. Repeat until ingredients are used, finishing with the cheesecake filling.

Warm heavy cream in a small saucepan until it begins to simmer. Remove from heat, add chopped witte chocolade, and stir until melted and smooth. Pour over the cheesecake top layer.

Cover with plastic wrap and refrigerate overnight to set.

Once chilled, garnish with fresh raspberries and mint leaves before serving.