Grease and line the base of a deep 9-in springform cake pan. Place the cookies in a bowl. Melt the butter, pour over the cookies and bind together. Press onto the base of the pan using a metal spoon. Chill until required.

Place the chocolate pieces in a heatproof bowl and melt over a pan of barely simmering water. Set aside for 10 minutes until it is cooled, but still warm. In a large mixing bowl, whisk together the cream cheese heavy cream and vanilla extract.

Fold the warm white chocolate and raspberries and spoon the mixture over the cookie base. Smooth the top and chill for 2-3 hours until set.