Step 1

Line a 22cm springform tin with plastic wrap.

Step 2

Process biscuits until fine. Add butter; process until combined. Stir in nougat. Press mixture over base of tin. Refrigerate 30 minutes.

Step 3

Make filling by sprinkling gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

Step 4

Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture. Sprinkle half the raspberries over base; spread with filling. Refrigerate overnight.

Step 5

Blend or process remaining raspberries; strain. Serve cheesecake with berry coulis.