Make the biscuit base

• Crush the digestive biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base of the springform pan and chill.

Melt the white chocolate

• Melt the white chocolate gently over a saucepan of simmering water.
• Set aside to cool slightly.

Make the cheesecake filling

• Beat the cream cheese with the icing sugar and vanilla extract until smooth.
• Whip the cold double cream to soft peaks and fold it into the cream cheese mixture.
• Fold in the melted white chocolate until fully combined.

Add the raspberries

• Crush half of the raspberries and swirl them through the filling.
• Fold in the remaining raspberries.

Assemble and chill

• Spoon the filling over the chilled biscuit base and smooth the top.
• Refrigerate until set.

Decorate and serve

• Release the cheesecake from the pan.
• Top with fresh raspberries and serve.