Step 1

Sprinkle gelatine over hot water, stir to dissolve and allow to cool.

Step 2

Combine biscuits and butter, then press into the base of a 23cm springform pan and refrigerate until firm.

Step 3

Beat cream cheese and sweetened condensed milk until smooth, then beat in cream.

Step 4

Melt white cooking chocolate, and allow to cool.

Step 5

Beat cooled chocolate and gelatine into cream cheese mixture and spoon evenly over crumb base.

Step 6

Swirl raspberry puree through the cheesecake mixture.

Step 7

If desired, melt more white chocolate and drizzle over top. Refrigerate before serving.