Crush the shortbread fingers in a sandwich bag with a rolling pin. Melt the margerine in a pan, then mix it with crushed shortbread and into a deep bottomed foil case. Put cream cheese in a large bowl, use electric whisk to mix in the 2 eggs.

In a separate bowl melt the white chocolate over a pan of boiling water water.

Mix the melted chocolate with the cream cheese mixture. whisk together until well mixed.

Mash the raspberries in a bowl, save a few for decoration. Strain the mashed raspberries through a tea strainer to eliminate the seeds.

Swirl the raspberry through the cheese and chocolate mixture and pour onto shortbread base.

Bake at 190°F C for around 25 minutes.

It may still look uncooked when it comes out of the oven, but will set as it cools. When its cooled enough to handle, pop it in the fridge for a few hours before serving!

Enjoy!