Method Prep:20min › Extra time:1hr › Ready in:1hr20min
Crush the digestive biscuits using a rolling pin. Pour the biscuit crumbs into a bowl and mix with the melted butter. Pour into a cake tin and flatten to make a base. Set aside in the fridge until the topping is complete.
Melt the white chocolate and leave to cool slightly.
Beat the cream cheese with the sugar until smooth. Add the whipping cream and melted white chocolate, and mix. Stir in the raspberries gently (reserving some raspberries to garnish the top).
Pour the mixture onto the chilled base and smooth the top. Decorate with remaining raspberries. Put it back in the fridge for at least 1 hour, until set.