Place the raspberries and sugar (80 g) in a small saucepan.

Heat over medium heat until the sugar dissolves and the fruit releases its juices (about 5-7 minutes).

Strain the mixture through a sieve if you want a smooth syrup (without seeds).

Return the syrup to the heat and simmer until it becomes slightly thick.

In a saucepan, heat the milk and half the sugar over medium heat until it simmers (do not boil).

In a bowl, beat the cream cheese, eggs, remaining sugar, vanilla, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture, stirring constantly so that the eggs do not curdle.

Return the mixture to the saucepan after passing it through a sieve. Simmer, stirring until slightly thickened.

Transfer the cream to an ovenproof dish and cover the surface with plastic wrap. Add the lemon juice and stir. Allow the cream to cool slightly, then transfer it to the refrigerator to chill thoroughly.

When the cheesecake cream has cooled, crumble the cookies into it with your hands and mix. Leave some larger pieces.

Whip the cream in a mixer until soft peaks form. Add the whipped cream to the cold cheesecake cream and fold in with a spatula until combined.

In a loaf baking pan (approximately 10 x 20 cm) or, if preferred, a 26 cm round pan, cover the base and sides with plastic wrap, leaving a little wrap hanging over the sides. This will help remove the ice cream from the pan.

Place a spoonful of raspberry syrup on the base of the pan, making various zigzag, abstract shapes. Add about 1/3 of the cream cheese mixture on top. Continue with another 2 tablespoons of syrup. Form swirls with a skewer. Continue alternating (ice cream-syrup-ice cream) and finish with syrup. Cover with plastic wrap and place the pan in the freezer for at least 6 hours.

To unmold, wipe the pan with a kitchen towel that has been moistened with hot water. Turn the ice cream out onto a platter, remove the plastic wrap, cut into slices, and serve immediately.