Make the biscuit base

• Blitz the biscuits in a food processor to a fine crumb, or crush them in a zip-lock bag with a rolling pin.
• Add the melted butter and pulse until the mixture is combined, or mix it in a bowl.
• Tip the biscuit mixture into a deep springform tin and press down firmly into an even layer.

Whisk the cheesecake filling

• Whisk together the cream cheese and icing sugar until smooth.
• Pour in the double cream and whisk until thick.

Melt the white chocolate

• Melt the chocolate in a bowl over a pan of simmering water, or in the microwave in short bursts, stirring in between until fully melted.
• Leave the melted chocolate to cool down.

Combine the filling

• Pour the cooled white chocolate into the cream cheese mixture.
• Add the fresh raspberries and mix gently with a spatula.

Assemble and chill

• Spread the filling over the biscuit base and smooth the top.
• Chill in the fridge for at least 5-6 hours, preferably overnight.

Unmould and decorate

• Run a knife around the edges and carefully remove the cheesecake from the pan.
• Top with raspberries according to your preferences.