White Chocolate & Raspberry Cheesecake (No Bake) - cooking recipe

Ingredients

For the base
85 g digestive biscuits, crushed (Americans, graham crackers. I usually use 100g of each for the base cause I like a little bit more)
85 g ginger nut biscuits, crushed
85 g butter, melted
For the filling
500 g white chocolate, broken into pieces
50 g butter
1/2 vanilla pod, split lengthways
500 g full fat soft cheese
50 g caster sugar
175 ml whipping cream
225 g punnet fresh raspberries, plus extra
fresh raspberry, to decorate

Preparation

For the base, combine biscuits & butter, then press into the base of a 23cm (9.5\") springform tin.
For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
Remove from tin and decorate with raspberries to serve.