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Melt butter. Finely crush biscuits and mix with butter.
Press into a parchment-lined springform pan, pushing slightly up the sides. Chill.
Boil raspberries and sugar (7–10 min), stirring.
Strain through a sieve, discarding seeds. Pour syrup into a piping bag.
In a bowl, beat mascarpone, stabilizer, powdered sugar, and vanilla sugar (1 min).
Add melted white chocolate, then cream cheese, mixing well.
Gradually add cold cream until mixture thickens.
Divide into two bowls. Add 35g (or to taste) raspberry syrup to one half.
Spread plain cheesecake mixture over base. Reserve a bit for garnish.
Drizzle raspberry syrup, then layer the raspberry cheesecake mixture.
Chill while making ganache.
Heat cream until just boiling, pour over white chocolate, wait 1 min, then stir smooth.
Spread on cheesecake. Add syrup swirls and create a marble effect with a toothpick.
Cover and refrigerate overnight.
Slice and garnish with whipped cream, raspberries, and mint. Enjoy!