Grind the crackers, add the melted butter, and mix well until the mixture resembles wet sand.

Line a 6-inch diameter mold with foil in several layers.

Transfer the cracker mixture into a mold and form the bottom and sides.

Place in the oven for 10 minutes at 350 degrees F. Then let it cool down.

Mix raspberries with sugar, put on medium heat, and cook, stirring occasionally, until the raspberries become soft and let the juice flow.

Leave some fresh raspberries for decoration.

Pass through a sieve. Return the juice to the saucepan and cook over medium heat until it has evaporated. It should be syrupy but not jammy. Leave some to add to the filling and some to decorate.

Mix cream cheese with a whisk. Add room temperature yogurt, vanilla paste, powdered sugar, and corn starch, and mix until smooth.

Next, add room-temperature eggs, one at a time, mixing well after each addition until the mixture is combined and smooth.

Add some of the raspberry sauce. Mix well.

Pour filling over the cooled base.

Bake for 1 hour at 350 degrees F. Cool, refrigerate overnight.

Add fresh raspberries to the rest of the sauce, and mix gently.

Before serving, decorate the top of the cheesecake with raspberry sauce.

Add a few mint leaves if you like for decoration.