Start with the fruit topping, as it has to cool down a bit. Cook the rhubarb and raspberries until soft and puree. Stir in the preserving sugar and let it simmer for about 2 - 3 minutes. Take off the stove and stir in the gelatine, the mixture should no longer boil. Set aside to cool.
For the bottom, put the biscuits in a plastic bag and grind them finely with a rolling pin or grind them in a blender. Mix the melted butter with the crumbs and then place the mixture in a baking pan or something similar. and press firmly on the floor. Chill briefly.
Meanwhile, prepare the cream cheese cream. Mix the cream cheese and yoghurt with the food processor until smooth and then add the cream stiffener and vanilla sugar.
Spread the cream cheese cream evenly on the base, then chill the base. It is best to place in the freezer for 10 minutes or in the refrigerator for 30 minutes.
Finally, spread the rhubarb groats on top and refrigerate for another 30-60 minutes until the fruit topping has set a little. Then you can cut the cake and serve.
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