Rachel Allen makes a delicious raspberry and white chocolate cheesecake on Rachel Allen Cake Diaries.

The ingredients for the biscuit base are: 250 g Oreo cookies, coarsely broken and 75 g butter, plus extra for greasing.

For the top: 175 g white chocolate, finely chopped, 350 g fresh or frozen raspberries, 900 g cream cheese, 300 g caster sugar, 25 g plain flour, sifted, 4 eggs, 2 tbsp single or regular cream, 2 tsp vanilla extract and icing sugar, for dusting.