Chocolate cheesecake with raspberry jelly

Ingredients

• 100 grams (3.5 ounces) butter (1)
• 90 grams (3.17 ounces) sugar
• 50 grams (1.76 ounces) corn starch
• 160 grams (5.64 ounces) wheat flour
• 25 grams (0.88 ounces) almond flour
• 15 grams (0.53 ounces) water
• 40 grams (1.41 ounces) butter (2)
• 300 grams (10.58 ounces) cream cheese
• 60 grams (2.11 ounces) 33% cream
• 50 grams (1.76 ounces) powdered sugar
• 1 egg
• 100 grams (3.52 ounces) chocolate spread
• 220 grams (7.76 ounces) raspberry puree
• 30 grams (1.06 ounces) sugar
• 6 grams (0.21 ounces) pectin NH
• 30 grams (1.06 ounces) glucose syrup
• 70 grams (2.47 ounces) raspberry puree
• 10 grams (0.35 ounces) lemon juice
• 55 grams (1.94 ounces) raspberry puree (1)
• 6 grams (0.21 ounces) gelatin
• 70 grams (2.47 ounces) raspberry puree (2)
• 100 grams (3.52 ounces) chocolate
• 30 grams (1.06 ounces) flavorless vegetable oil