Step 1

Line base and 2 long sides of a 20 x 30cm (base measurement) slice pan with non-stick baking paper, allowing sides to overhang. Process biscuits and butter in a food processor until the mixture resembles fine breadcrumbs. Use the back of a spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap. Place in fridge for 30 minutes to chill.

Step 2

Place boiling water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.

Step 3

Meanwhile, use an electric beater to beat cream cheese and sugar in a bowl until smooth. Add cream, vanilla and chocolate and beat until well combined. Stir in the gelatine mixture. Pour into the prepared pan. Set aside.

Step 4

To make the berry topping, place the boiling water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool. Process raspberries in a food processor until smooth.

Step 5

Spoon the raspberry mixture over cheesecake. Use a skewer to create a swirled effect. Place in fridge for 3 hours or until set. Cut into pieces.