Crust

Prepare the Crust: Place the oat biscuits in a food processor and pulse until they are finely crushed. Add the melted butter and pulse until the mixture resembles wet sand.

Form the Crust: Press the mixture evenly into the bottom of an 8-inch springform pan or a parchment-lined cake pan. Use the back of a spoon or the bottom of a glass to compact it firmly. Refrigerate while you prepare the cheesecake filling.

Cheesecake

Dissolve the Gelatin: In a small pot over low heat, warm 60g of whipping cream and stir in the gelatin until it dissolves completely. Set aside to cool.

Prepare the Cream Cheese Mix: In a bowl, whip together the cream cheese, granulated sugar, and vanilla essence until smooth and creamy.

Melt the White Chocolate: In a heatproof bowl set over a pot of simmering water, melt the white chocolate, stirring until smooth. Allow it to cool slightly before adding it to the cream cheese mixture.

Combine the Mixtures: Pour the melted white chocolate into the cream cheese mixture. Stir in the dissolved gelatin until well combined.

Fold in Whipped Cream: In a separate bowl, whip the remaining whipping cream with an electric whisk until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the Raspberries: Lightly fold in the raspberries, pressing them gently against the side of the bowl to release some of their juices and create a ripple effect.

Assemble the Cheesecake: Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula.

Chill: Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm. Use an offset spatula or a knife to carefully release the cheesecake from the pan before serving.