Instructions: Crumble the biscuits into a bowl.

Melt the butter pour over the biscuits and mix well.

Spread the mixture over the bottom of a loose bottomed 25cm cake tin and place in the fridge for 1 hour or until set.

Combine 500g of the raspberries the sugar and a splash of water in a saucepan.

Bring to the boil then lower the heat and simmer until the fruit breaks up 15 to 20 minutes.

Liquidise pass through a sieve and allow to cool.

Beat the cream cheese caster sugar and vanilla in a mixer until light and fluffy.

Add the cream and beat until stiff taking care not to overheat or the mixture will separate.

Spread 2cm of cheesecake mix on top of the biscuit base swirl a couple of tbsp of the raspberry puree over the top and repeat until the mould is full.

Refrigerate preferably overnight but for at least 2 hours.

Decorate with the remaining raspberries and serve.

Serves 8

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