Raspberry Chocolate Cheesecake

1. 1

   Grease a 9 1/2 inch springform pan. Melt the butter in a saucepan then remove from the heat. Add the biscuit crumbles and coat evenly. Transfer to the prepared pan, press down firmly and a little up the sides to create a small rim.

2. 2

   Bloom the gelatin in 2-3 tbsp cold water. Meanwhile, beat the cream cheese with the sugar in a bowl until the mixture is smooth. Set aside. Combine the gelatin, squeezing any excess water if using sheets, with 2 tbsp heavy cream. Heat gently to melt the gelatin then stir into the rest of the cream. Whip to stiff peaks then fold into the cream cheese mixture. Fold in the raspberries and drizzle in 1/2 of the melted chocolate. Pour the mixture over the prepared shell and smooth the top. Chill for 2 hours.

3. 3

   Remove the cake from the refrigerator and slice into 12 pieces. Drizzle a little chocolate over each piece (reheat, if necessary) and garnish with the remaining raspberries.

No additional tips available.