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Preheat oven to 350
Combine graham cracker crumbs and melted butter, press into an 8-inch pan, round or square
Process twarog or cottage cheese in a food processor until smooth, combine with mascarpone and lemon zest
Mix corn starch and sugar until well combined, add to mixture, along with eggs and egg yolk
Bake at 350 for 15 minutes, then reduce heat to 250 and bake for another 30-35 minutes, until there is just a slight wobble in the center
Cool (refrigerate to speed this up if needed
Process 6 ounces of raspberries in blender or food processor until smooth, pour into a sieve or mesh strainer, and use the back of a spoon to push the raspberry puree through, removing the seeds, set aside
Put two tablespoons of water in a small dish, sprinkle with gelatin, let it sit on top of the water for a couple of minutes, then microwave for a few seconds to melt, stir well and allow to cool slightly
Whip cream, when stiff peaks form, add vanilla, gelatin, powdered sugar, and raspberry puree
Reserve your best-looking raspberries from the remaining 6 ounces for garnish, add the rest to the mousse, spread over the top of the cooled cheesecake, top with optional grated chocolate, mint, and berries