Gently heat the sugar in a frying pan until golden and completely melted.
Add the oats and stir well, then pour the mixture onto a non-stick baking sheet and leave to cool. When completely cooled, break into small pieces.
Place the whipped cream, cream cheese, yoghurt, icing sugar and whisky into a bowl and mix well, then fold in the chocolate.
To serve, place half of the caramelised oats into the bottom of a serving glass. Top with half of the cream mixture, then half the raspberries. Repeat the layering with the remaining oats, cream mixture and raspberries and garnish with a sprig of mint.