For the cheesecake filling
750 g Full fat cream cheese I use Philadelphia
125 g Icing sugar
2 tsp Vanilla extract
300 ml Double cream
75 g Raspberry jam or other flavour of your choice
For decoration
80 g Raspberry jam, sieved to remove seeds or seedless or other flavour of your choice
200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
12 Mini Jammie Dodgers
12 Fresh raspberries
1 tbsp Freeze dried raspberries optional
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
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