In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until light and frothy.

Gradually whisk in the milk, then sift in the flour and mix until the batter is smooth.

Stir in the vegetable oil and chilled sparkling water until fully incorporated. The batter should be thin and pourable.

Heat a 9-inch nonstick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the center, swirling to coat the bottom evenly.

Cook until the edges lift and the bottom is light golden, about 45 seconds. Flip carefully and cook the other side for 20-30 seconds. Transfer to a plate and repeat with remaining batter. Let the crepes cool completely before assembling.

In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.

Remove from heat and press the sauce through a fine-mesh sieve to remove seeds. Let it cool completely before using.

Place the chopped white chocolate and 1/4 cup heavy cream in a heatproof bowl. Set over a pot of barely simmering water (not touching the water) and stir until melted and smooth. Remove from heat and let cool slightly.

In a large bowl, beat the softened cream cheese until creamy. Add the powdered sugar and vanilla extract, mixing until well combined. Fold in the melted white chocolate mixture until smooth.

In a separate chilled bowl, whip the remaining 1 1/2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Place one crepe on a serving platter or cake stand.

Spread about 2 teaspoons of raspberry filling evenly over the crepe. Top with another crepe, then spread about 1/4 cup of the white chocolate filling over that.

Continue layering, alternating the raspberry and white chocolate fillings, until all crepes are used (about 25-27 crepes total). Finish with a crepe on top.

Refrigerate the assembled cake for at least 1 hour to set before serving.

Just before serving, spread any remaining white chocolate filling over the top. Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar if desired.

Store leftovers in the refrigerator for up to 3 days.