In a blender whisk the biscuits and put them into a bowl then add the Burrella, a bit melted. Mix the ingredients and pour the mixture into a hinged mold, covered with baking paper.
Cool the mixture of butter and biscuits in the fridge for about 30 minutes and in the meantime mix together Mandorella with powdered sugar and the vanilla flavouring. Then whip the cream and incorporate it into the previously obtained cream, keeping aside a little.
Heat the cream kept aside in a saucepan, add the gelatin leaves soaked in cold water, then add the mixture to the Mandorella cream and mix well.
Pour the white cream on the hardened base of Burrella and biscuits, flatten it and keep it in the fridge for at least six hours. Wash the raspberries, cook them over low heat with icing sugar and lemon juice, then cover the top of the cheesecake with the raspberry cream and decorate with other berries.