Place the cream cheese into a large mixing bowl and whisk, with a hand mixer, until whipped and smooth.

Add the powdered sugar, vanilla extract, and lemon zest and beat until fluffy and incorporated. Set aside.

In another large mixing bowl, add the heavy cream. Whip the cream until soft peaks form.

Add the corn syrup and slowly whip the cream until stiff peaks form. Careful! This will happen fast.

Using a spatula, add 1/2 of the whipped cream into the cream cheese mixture. Slowly fold in the whipped cream until incorporated. Add the remainder of the whipped cream and fold into the cream cheese mixture.

At this point, you can cover the bowl with plastic wrap and store it in the refrigerator or serve immediately layered in a glass. Simply layer crushed Biscoff cookies, then fresh raspberries and finally cheesecake mousse. (Note: the mousse is at it's most fluffy and light texture freshly made. In the refrigerator is may lose a touch of its fluffiness, but it's still exquisitely delicious)