Preheat the oven to 350 °F. Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough.
Rub the pan with margarine all over the bottom and sides of the pan.
Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides.
In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined.
Pour in the filling and bake for about 1 hour. Don’t worry if the filling is still soft and a bit runny. It will harden once the cake has cooled down. Let it cool down for an hour. Then place it in the fridge for at least 4 hours.
Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Enjoy!