Make the biscuit base

• Crush the shortbread 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.

Chill the base

• Place the pan in the fridge to firm up while you make the filling.

Melt the white chocolate

• Melt the white chocolate gently over a saucepan of simmering water or in short bursts in the microwave.
• Set aside to cool slightly.

Whip the cream

• Pour the cold double cream into a bowl and whip to soft peaks.

Beat the cream cheese mixture

• Beat the cream cheese with the icing sugar until smooth.
• Beat in the cooled melted white chocolate.

Fold in the cream and raspberries

• Fold the whipped cream into the cream cheese mixture.
• Gently fold in the fresh raspberries.

Fill and chill the cheesecake

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

Make the topping

• Melt the white chocolate with the double cream to make a ganache.
• Let it cool slightly, then spread over the set cheesecake.

Decorate and serve

• Top with fresh raspberries and crushed freeze-dried raspberries.
• Release from the pan and serve.