To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits with a rolling pin in a bowl or freezer bag
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
Melt the white chocolate so it has time to cool. I usually melt mine in the microwave, start with a 30 second blast, then stir, keep blasting for 10 seconds, stirring between each one, until it's melted. Or you can melt it in a glass bowl over a pan of simmering water
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Mix in the white chocolate, then gently fold in the fresh raspberries using a spatula or a spoon
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
Drizzle or pipe the melted white chocolate all over the cheesecake
Sprinkle the freeze dried raspberries over the cheesecake
Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe rosettes all around the edge of the cheesecake
Place the fresh raspberries on top of the whipped cream
Serve immediately, store any leftovers in the fridge and eat within 2 days