For the crust:

1. Put all ingredients in a mixer and stir for 15 minutes.
2. Pour the mix in a baking pan with greaseproof paper.
3. Bake for 12 – 15 minutes (180^οC), until golden brown
4. Let it cool while preparing the lemon mousse

For the lemon mousse:

1. Stir condensed milk and cream cheese in a large bowl
2. Add lemon juice and lemon zest (the mix will stiffen)
3. Put the mix on top of the cool crust and refrigerate for 2 hours

For the topping:

1. Heat the marmalade in a pot and add fresh raspberries.
2. Remove for the heat when raspberries start melting
3. Let it cool prior to adding it on the cheesecake