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1
Lightly grease a 23 cm (9 inch) diameter springform tin and line the base with baking paper.
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2
Finely crush the biscuits in a food processor, then mix in the butter.
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3
Spoon into the tin, press firmly over the base and up the side and refrigerate for 20 minutes, or until firm.
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4
Put 1/4 cup (60 ml/2 fl oz) water in a small heatproof bowl, sprinkle evenly with the gelatine and leave to go spongy.
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5
Bring a large pan filled with about 4 cm (1 1/2 inch) water to boil, remove from the heat, carefully lower the gelatine bowl into the water (it should come halfway up the side of the bowl), then stir until dissolved.
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6
Allow to cool.
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7
Using electic beaters, beat the cream cheese until creamy, add the juice and sugar and beat until smooth.
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8
Gently fold in the whipped cream and half the gelatine.
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9
Process the raspberries and extra sugar in a food processor until smooth.
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10
Push the puree through a fine-meshed nylon sieve to remove any pips.
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11
Fold the remaining gelatine into the raspberry mixture.
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12
Place blobs of cheesecake mixtureinto the tin and fill the gaps with the raspberry.
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13
Swirl the two mixtures together, using a skewer or the point of a knife.
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14
Refrigerate for 4 hour, or until set.
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15
Can be decorated with whipped cream and raspberries
