Ingredients: - 
1 packet of chocolate biscuits,
125g butter, melted,
200 ml cream,
400 g cream cheese, at room temperature,
1 teaspoon vanilla extract,
½ cup of icing sugar,
1 punnet of fresh raspberries
Handful of freeze-dried raspberries and crumbled,
chocolate to decorate -   
METHOD: - 
Grease a 20cm springform cake pan.
Crush biscuits in a processor to fine crumbs; mix in melted butter and push the mixture firmly into    the bottom of the cake tin and three quarters of the way up the sides. Chill in the fridge for 30 minutes.
Whip the cream to stiff peaks and set aside. Beat cream cheese in a processor until smooth, then fold in vanilla, icing sugar, fresh raspberries, and cream. Pour into the base, place tin on a tray and chill for 2 hours.
Decorate with fresh and freeze-dried raspberries and chocolate. Unmould gently and serve immediately, as this is a soft setting cheesecake and will melt if left out. 
(Fresh raspberries can be substituted for 3/4 a cup of freeze-dried raspberries).