- STEP 1
For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
- STEP 2
For the Filling:
Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
- STEP 3
In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
- STEP 4
Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice.
- STEP 5
Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
- STEP 6
Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.