Creamy Raspberry Cake

	Load 25 chocolate cookies into a food processor.
	Grind to a fine crumb consistency.
	Transfer the crumbs to a deep plate.
	Add melted butter.
	Mix thoroughly and press the mixture into a baking pan. Bake the base for 3-4 minutes. Then remove from the oven and let it cool.
	Mash the raspberries with a fork and sprinkle with sugar.
	Mix raspberry yogurt with the pudding mix, add cream, and beat with a mixer for over 2 minutes until fluffy.
	Add the prepared raspberries...
	...and gently mix with a spatula.
	Evenly distribute the cream over the base.
	Place the cake in the refrigerator for 30 minutes.