Begin by crushing the biscotti tipo "digestive" (or graham crackers) into fine crumbs using a food processor or a rolling pin wrapped in a kitchen towel. Melt the butter and combine it with the crumbs, mixing thoroughly until the mixture resembles wet sand. Press this blend firmly into the bottom of a 22 cm springform pan to form an even layer. Chill in the refrigerator for about 30 minutes to set.

While the crust is chilling, soak the gelatin sheets in cold water for about 10 minutes until they become soft and pliable. Prepare a mixing bowl for the filling by ensuring it’s clean and dry. Proceed to beat the cream cheese together with the sugar, 150 g of whipped cream, and the vanilla seeds until you achieve a smooth and creamy consistency.

In a small saucepan, gently heat the remaining whipped cream over low heat until it is warm but not boiling. Remove it from the heat and carefully squeeze out the excess water from the soaked gelatin sheets. Add the gelatin to the warm cream, stirring until it is fully dissolved.

Once the gelatin mixture has cooled slightly, gradually fold it into the cream cheese mixture. Make sure to incorporate it gently to keep the filling light and airy.

Remove the chilled biscuit base from the refrigerator and pour the creamy filling over it. Use a spatula to smooth the surface, ensuring an even layer. Cover the cheesecake loosely with plastic wrap and place it back in the refrigerator. Let it chill for at least 4 hours, or overnight if possible.

For the raspberry topping, place the raspberry marmellata in a small saucepan over low heat. Add a splash of freshly squeezed lemon juice and stir until the mixture is warm and slightly thinned—this should take about 5 minutes. Once it’s just warm, let it cool down slightly before pouring it over the chilled cheesecake fredda.

After adding the raspberry topping, return the cheesecake to the refrigerator for at least another hour. Once ready to serve, carefully release the cheesecake from the springform pan, slice it into servings, and enjoy.