To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
Melt the butter, either in the microwave or in a small pan, and add it to the biscuit crumbs
Mix well until the mixture looks like wet sand
Divide the biscuit base evenly between your serving pots, use the back of a small spoon to press it down until it is compact and even. Place them in the fridge to chill while you make the filling
To make the cheesecake filling, put the cream cheese, cocoa powder, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
Add the double cream and mix until thick and the filling holds its shape
Divide the filling between your serving pots and use a small palette knife, or the back of a small spoon to press the mixture into the pots and smooth the top
Put into the fridge to set for 2 hours
To decorate, melt the dark chocolate. You can do this in the microwave, start with a 30 second blast, then stir. Blast in 10 second intervals, stirring between each one
Drizzle the dark chocolate all over the top of the cheesecake pots, and decorate with fresh and freeze dried raspberries
Serve immediately, or store in the fridge for 3-4 days undecorated