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Line a yogurt strainer, sieve or small colander with three layers of cheesecloth or a clean paper coffee filter and suspend over a large bowl. Spoon in yogurt; cover with plastic wrap. Refrigerate for 24 hours. Remove from refrigerator; discard liquid and set yogurt cheese aside.
In a small saucepan, sprinkle 2 1/2 teaspoons gelatin over the milk; let stand for 5 minutes. Bruise mint sprigs by pressing with the back of a spoon; add to saucepan. Heat and stir the milk mixture over low heat just until the gelatin is dissolved. Remove from heat; cool for 15 minutes. Remove and discard mint sprigs; set aside.
Place 1 cup raspberries in a food processor or blender. Cover and process or blend until smooth. Transfer the raspberry puree to another small saucepan. Stir in 3 tablespoons sugar. Sprinkle the remaining 1 1/4 teaspoons gelatin over the raspberry mixture; let stand for 5 minutes. Heat and stir the raspberry mixture over low heat just until the gelatin is dissolved. Remove from heat; cover and chill for 15 minutes.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt cheese, the remaining 1/3 cup sugar and the vanilla until smooth. Gradually beat in the milk mixture. Add 1/2 cup of the cream cheese mixture to the raspberry mixture; stir until well mixed. Set aside.
Spoon half of the the white cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the raspberry mixture in mounds over the white mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl the raspberry mixture into the white mixture. Repeat layering remaining white mixture and raspberry mixture. Cover and chill for 24 hours.
When ready to serve, top with fresh raspberries and mint leaves, if desired.