How to make
Crumble the biscuits using a blender or, if you don't have one, put them in a bag and mash them with a rolling pin or meat tenderizer. Add the cinnamon and pre-melted butter and mix well.
What you'll get is a crumbly dough. Roll it out carefully in a round form with adjustable ring. To make it easier to remove later, smear the form with melted butter or put baking paper along the bottom. If you're worried about the form leaking you can wrap its outside with aluminum foil.
With your hands and the round part of the spoon, press the biscuit mixture well toward the bottom of the form. Make a slight border along the edge of the form. Put it for about 10 min. in the freezer for the biscuit layer to harden.
Beat the eggs and cream cheese with a mixer. Once homogenized, add the sugar and sour cream and continue beating. Pour the mixture over the biscuit layer and bake the cake in a preheated 360°F (180 °C) oven about 30 min. (with the fan off). Once it gains a slight brown crust it's ready. Leave it to cool in the oven because if you bake it too long or change the temperature abruptly the upper layer could crack.
Preparing the sauce:
Set aside a few raspberries for decoration. Put the rest of the products on the stove together and leave them to come to a boil. Once boiling, let them reduce to a sauce, similar in consistency to jam or marmalade. You can strain the sauce through a sieve. Leave for 10-15 min. to harden.
Pour the sauce over the fully cooled cheesecake and leave to harden for a few hours in the fridge, best if overnight. Upon serving, remove the form's ring and decorate with fresh raspberries, grated chocolate, cinnamon sticks, etc.
