Finely crush the ETİ Burçak Oatmeal cookies with a mixer. Melt the butter and mix with the cookies. Press the mixture into the bottom of a greased springform cheesecake pan. Put the gelatin in cold water and melt it without boiling. Set aside 2 tablespoons of sugar and mix the remainder well with egg and cheese. Next add the vanilla and then the melted gelatin. Pour this mixture over the cookie layer. Cook for 30 minutes on the middle rack of an oven preheated to 150 °C and let cool inside the oven. Purée the raspberries with a mixer. Add 2 tablespoons of sugar and strain. Pour the purée over the cheesecake and serve.