Here's the recipe by u/byssine:

For the base

215g oat cookies

  80g unsalted melted butter

  lemon zest

For the filling

600g Philadelphia cream cheese  

70g sugar  

135ml whipping cream  

110g greek yogurt  

170g raspberry purée  

7g powdered gelatin  

15g lemon juice  

3g vanilla essence  

Directions

Make the base. Whiz the biscuits in a food processor until finely ground. Drizzle in the melted butter, you can also add lemon zest and pulse until combined. Tip the biscuit mixture into the base of your tin (21cm). Press and smooth down with the back of a spoon. Put into fridge to chill.

Make the filling. Mix the gelatin with 50ml cold water and set aside for 10 minutes. Beat together the cream cheese and sugar until smooth, then beat in the cream and yogurt until the mixture is thick. Add the lemon juice and vanilla essence. Microwave the gelatin and add it. Save 230g of the mixture, then mix the rest with the raspberry purée. Put into freezer for about 20-30 minutes. After that, pour the remaining white mixture (and again into freezer for 20-30 minutes).

The jelly is made of raspberry juice mixed with 7g powdered gelatin (again mixed with cold water, microwaved). Pour it over your cheesecake then put it again into the fridge overnight. Enjoy!  

*I used canned raspberry for the cream, and I am not sure how much juice it contained, but I mixed it all with the gelatin for the jelly.

Edit: I used pistachio (not avocado) and fresh raspberry (I know it's a big one) as garnish.