Step 1

Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Step 2

Process biscuits until finely chopped. Add spread. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Preheat oven to 170°C/150°C fan-forced.

Step 3

Using an electric mixer, beat cheese until smooth. Add sugar. Beat for 5 minutes or until thickened. Add eggs, 1 at a time, beating to combine. Fold in raspberries and chocolate. Spoon into prepared pan.

Step 4

Bake for 45 to 50 minutes or until just set. Cool to room temperature. Cover loosely with plastic wrap. Refrigerate until chilled. Lift out onto a board. Cut into pieces. Serve.