Raspberry and White Chocolate Cheesecake

• 250g white chocolate, in pieces
• 38g butter
• 1/2 vanilla pod
• 250g cream cheese
• 25g icing sugar
• 90ml whipping cream
• 3 handfuls raspberries
• 1 pack gluten free digestives
• 90g butter for base

Crush the digestives, melt the larger of the butter quantities, and combine them. Press it in the bottom of a cake tin (approx 18cm diameter) and put it in the fridge to cool.

Add the chocolate, butter and vanilla pod to a heatproof bowl over a saucepan of simmering water. Once it is melted, stir it together.

In a separate bowl, mix the icing sugar, whipping cream and cream cheese. 

Remove the vanilla pod and mix the 2 bowls together. When combined, add the raspberries, reserving enough to decorate the top later.

Pour the mix over the base and then chill in the fridge for at least 4 hours - overnight if possible. Decorate with the remaining raspberries before serving.