Preheat your oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs and melted butter. Mix well and press the mixture evenly into the bottom of an 8-inch round or square pan.

Using a food processor, process the twarog or cottage cheese until smooth. Add the mascarpone and lemon zest, blending until creamy.

In a separate bowl, mix the corn starch and sugar. Add this to the cheese mixture along with the eggs and egg yolk. Blend thoroughly until smooth.

Pour the cheesecake mixture over the prepared crust and bake at 350°F for 15 minutes.

Reduce the heat to 250°F (120°C) and bake for an additional 30-35 minutes, or until there's only a slight wobble in the center.

After baking, let the cheesecake cool. Refrigerate to speed up the cooling process.

Process 6 ounces of raspberries in a blender until smooth. Strain through a mesh strainer to leave seeds behind.

In a small dish, sprinkle the gelatin over two tablespoons of water. Allow to sit, then microwave for a few seconds to melt. Stir and let cool slightly.

Whip the heavy cream until stiff peaks form. Fold in vanilla, melted gelatin, powdered sugar, and strained raspberry puree.

Reserve the most visually appealing raspberries for garnishing. Fold the rest into the mousse and spread over the cooled cheesecake.

Top with optional grated chocolate, mint leaves, and reserved berries for presentation.