50g melted butter
200g white chocolate chopped
200ml double cream
200g soft full fat cheese
150g mascarpone
200g raspberries
1) Put the biscuits in a food processor and blitz into breadcrumbs. Add the butter and blitz again briefly.
2) lightly grease a 20cm springform tin, and tip in the crumbs and press down to make a level base.
3) pop in the fridge to chill while you make the topping.
4) gently melt the chocolate in a heatproof bowl over a saucepan of boiling water, making sure the bowl doesn't touch the water.
5) beat the cream, cheese, mascarpone in a bowl with a wooden spoon until it thickens, don't overbeat or it will become too stiff.
6) stir in the melted chocolate until smooth.
7) spoon into the base adding some the raspberries to the mix, leaving some to decorate the top. Level with a knife or spatula until smooth. Decorate with raspberries.
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