Prepare the base first by combining the biscuits and butter and pressing over the bottom of a 23cm springform cake tin. Place in the fridge whilst you prepare the filling.
Add the white chocolate, butter and vanilla pod to a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Once melted, remove the bowl from the heat, stir till smooth, and let cool slightly.
In another bowl mix together the cream cheese, icing sugar and whipping cream till smooth.
Remove the vanilla pod from the melted chocolate mixture and combine with the cream mixture. Gently stir in about 3/4 of the raspberries.
Pour the mix over your biscuit base and chill in the fridge for 4 hours or overnight if possible. Decorate with remaining raspberries just before serving. ENJOY!
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