Preheat the oven to 165°C (circulating air).
Coarsely crumble Leibniz Butter Biscuit, fill into a freezer bag, close and grind finer with a rolling pin. Fill from the freezer bag into a baking bowl. Add sugar, vanilla sugar and butter bit by bit.
Knead the mixture with your hands or with a dough hook until you get a sticky dough.
Pour the dough into a baking tin (diameter at least 20 cm). Use a tablespoon to form a distinct rim (height 2/3 of the baking tin). Bake for about 8-10 minutes and do not let it get too dark.
Then let the baking tin cool down.
Mix Philadelphia cheese, sugar, flour and vanilla sugar with a hand mixer. Add eggs one after the other and mix. Finally fold in sour cream.
Fill the cream filling into the baking tin. Carefully fill a baking tray 2/3 with water and put it in the oven (leads to an even baking result). Bake the cake for about 50 minutes.
Leave to cool for 1 hour at room temperature and then place in the refrigerator for another 3-4 hours.
For the raspberry sauce: Mash raspberries with icing sugar and raspberry brandy until a sauce is formed. Serve as a side dish with the cake. Enjoy!
Tip: The cake tastes even better after one day.