No Bake Raspberry and White Chocolate Cheesecake

Grease the sides and a base of an 8-inch springform round cake tin. Line the base with grease proof paper.

Pulse Oreos in food processor until the cookies have fine crumbs. You can also crush the cookies in a zip lock bag with a rolling pin.

In a bowl, combine cookie crumbs and melted butter, until moist.

Pour the crust mixture into the springform tin. Press into and even layer at the bottom.

Refrigerate for 30 minutes before adding the cheesecake filling. The crust can also be baked at 170°C for 10 minutes. Leave to cool before pouring over the filing.

Place chopped chocolate in a microwavable bowl and microwave at 30 second bursts stirring in between until chocolate has melted.

Whilst chocolate mixture cools, whisk together gelatine and water in a small bowl and allow gelatine to bloom. When the chocolate is at room temperature microwave bowl of gelatine for 15 seconds until melted. Whisk gelatine into chocolate mixture and set aside.

Beat together mascarpone cheese and cream cheese until smooth and fluffy. Mix in sugar in a bowl until combined. Stir in melted chocolate mixture.

Whip cream in bowl of stand mixer until stiff peaks form and then gently fold in cheese mixture, followed by raspberry puree. Mix in whole raspberries.

Pour the cheesecake filling onto oreo cookie base and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.