Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.

Tip the biscuits into an 8"/20cm deep springform tin and press down firmly.

Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted – leave to cool whilst doing the rest.

In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth.

Fold through the melted and cooled chocolate.

Pour in the double cream and whisk until thick. Alternatively, whisk the cream to stiff peaks and then fold through.

Fold through the raspberries.

Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls!

Add some fresh raspberries for each swirl, and then sprinkle on some freeze dried raspberries!