Brush a 20 x 30cm baking tin with a
little oil, then line well with two layers of
cling film, leaving overhang for lifting out
– or use a tin with a loose bottom. Put the
biscuits into a food processor and whizz
to crumbs, then tip in the melted butter
and mix again. Press the crumbs firmly
into the base of the prepared tin, then
chill while you make the filling.
Put the cream and chocolate in a small
pan. Melt very gently, stirring, until no
lumps of chocolate remain. Clean out the
food processor and add the raspberries
and creamy chocolate mixture. Whizz together until it can’t get any
smoother, then rub through a sieve to
get rid of the raspberry seeds.
Put the cream cheese into a mixing
bowl with the sugar and the sieved
raspberry mixture. Beat with an
electric whisk until smooth.
Let the ice cream soften in a big bowl,
but not melt, then fold in the cream
cheese mixture a little at a time until
well mixed and no ice-cream lumps are
visible. Scrape into the prepared tin and level the top. Cover with cling film, not
letting it touch the top of the cheesecake,
then freeze at least overnight or up
to 3 months before serving.
To serve, remove the covering cling
film, lift out the cheesecake, or slide out
if in a loose-bottomed tin. Remove any
remaining cling film. Decorate the top
with fresh raspberries and drizzle with
a little more melted white chocolate.