Make the base: Mix 75 grams favorite biscuits, crushed with 40 grams melted butter. Press firmly into the base of molds. Freeze to set.

Make the filling: Beat 250 grams cream cheese, softened, 45 grams sugar of choice, 1 teaspoons vanilla extract, and 0.1 teaspoons salt on medium speed until smooth. Add 60 grams melted white chocolate and 60 grams yogurt, whisk until lump-free.

Add raspberry layer: Divide filling in two. Mix 70 grams raspberries, mashed into one half. Spread raspberry filling over the crust. Freeze to set.

Add plain layer: Spread the plain cream cheese filling on top. Return to freezer to set.

Make raspberry topping: Heat 50 grams raspberries (topping) and 1 tablespoons sugar (topping) in a saucepan over medium heat, mashing as they warm. Add 0.1 teaspoons agar agar powder and 1 tablespoons lemon juice, whisk until dissolved. Simmer on low for 30 seconds

, then allow to cool.

Top & serve: Remove cheesecakes from freezer. Spoon raspberry topping over each. Freeze until set. Decorate with fresh raspberries and serve.