Begin by finely grinding 250 g of Biscoff cookies in a food processor until they resemble fine crumbs. Melt 95 g of unsalted butter until completely liquid, then combine it with the cookie crumbs until they form a dough-like consistency. Press this mixture firmly into the base of a lined springform pan, creating an even layer. Refrigerate for about 15 minutes to set while you move on to the next step.

In a saucepan, combine 250 g of raspberries with 90 g of granulated sugar. Cook over medium heat for about 5-7 minutes, stirring gently until the mixture becomes syrupy and the raspberries break down. Once ready, strain the mixture through a fine mesh sieve to extract the juicy liquid, discarding the seeds. Set the fresh raspberry syrup aside to cool while you prepare the cheesecake batter.

In a large mixing bowl, beat 600 g of room-temperature cream cheese and 200 g of crème fraîche until smooth and creamy. Gradually add in 90 g of granulated sugar and 8 g of vanilla sugar, mixing until fully incorporated. Sift in 40 g of cornstarch to the mixture and blend well. Now, crack in 3 room-temperature eggs one at a time, folding gently after each addition to ensure a lump-free batter.

With your crust chilled, pour half of the cheesecake batter onto the prepared crust, spreading it evenly. Next, dollop small amounts of the raspberry syrup onto the batter and sprinkle with cookie halves for added texture. Carefully pour the remaining batter over the top and smooth the surface with a spatula to prevent air pockets.

Preheat your oven to 125°C (257°F). Place the cheesecake-filled pan in the oven and bake for 60-65 minutes. The center should jiggle slightly when you gently shake the pan, indicating it's perfectly cooked. Once done, turn off the oven and let the cheesecake cool inside for an hour, which helps prevent any cracking.

After cooling, remove the cheesecake from the oven and allow it to reach room temperature. Then, transfer it to the freezer and chill for 4-5 hours or until firm. This will ensure it's easy to cut into uniform squares. Once set, take it out and cut it into bite-sized pieces using a hot knife for clean edges.

Melt 500 g of white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Dip each cheesecake bite into the melted chocolate, allowing any excess to drip off. Place the coated bites on a sheet of parchment paper, then drizzle with any leftover chocolate and sprinkle with dried raspberries for an extra special touch.