White Chocolate and Raspberry Cheesecake

Base

• 200 g ginger biscuits, halved
• 80 g unsalted butter, diced

Filling

• 5 gelatine leaves
• water, for soaking gelatine
• 180 g white chocolate, pieces or callets
• 200 g evaporated milk, light
• 60 g caster sugar
• 1 tsp natural vanilla extract
• 500 g cream cheese
• 250 g raspberries