- STEP 1
For the biscuit base, combine the biscuits and melted butter and press onto the base of a 23cm springform tin.
- STEP 2
For the filling, place the chocolate, butter and vanilla essence 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
Stir the melted chocolate mixture into the cream mixture, then 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.