Knead 260g of butter into the dry ingredients to create a breadcrumb texture. Place in an oven and bake at 170C/Gas Mark 3, mixing every 5 minutes until golden brown. Once the crumble mixture is cooked, mix with 40g of melted butter and place in a lined ring for the base of the cheesecake.
Soak the gelatine leaves in cold water. In a small pan, add the lemon zest, vanilla seeds and 50ml of double cream and heat over a low heat. Then add the squeezed out gelatine until it is melted. Whip the remaining 300ml cream till it is semi-whipped and leave to one side.
In a mixing bowl, beat the cream cheese, crowdie and icing sugar until smooth. Add the cream and lemon mix and beat until the mixture is smooth and mixed through completely. Fold this mixture into the semi-whipped cream then pour on to the base and chill until set.
Blitz 300g of raspberries and the icing sugar until smooth. Pass through a sieve and add lemon juice and icing sugar to taste.
Slice the cheesecake, dust with icing sugar and caramelise with a blowtorch. Serve with fresh raspberries and raspberry sauce and garnish with chopped orange peel and mint leaves.