Make the biscuit base

• Mix the crushed biscuits with the melted butter.
• Press the mixture firmly into the bottom of a springform pan.

Beat the cream cheese mixture

• Beat the cream cheese with the sugar and vanilla extract for a few seconds.
• Add the heavy cream and mix.
• Add the eggs one by one and mix until smooth.

Finish the batter

• Add the sifted flour and mix gently.
• Pour the mixture over the biscuit base.
• Scatter the halved raspberries over the top.

Bake the cheesecake

• Preheat the oven to 200 °C.
• Bake for 10 minutes, then lower the temperature to 100 °C and bake for 50 minutes.

Cool overnight

• Let the cheesecake cool completely, then refrigerate overnight.

Make the white chocolate ganache

• Chill the whipping cream in the refrigerator for at least 30 minutes.
• Melt the white chocolate and stir in the chilled cream until smooth.
• Spread the ganache over the chilled cheesecake.