Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin. Transfer the crumbs to a bowl and mix with the melted butter until well combined.

Press the biscuit and butter mixture into the base of a 20cm springform pan. Use the back of a spoon or your hands to pack it tightly. Put the crust in the fridge to set while you prepare the filling.

In a large bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer until creamy and smooth. Add in the heavy cream and vanilla extract, and mix until the mixture thickens slightly.

Gently fold in the raspberries with a spatula, being careful not to smash them. If you prefer a smoother filling, you can purée half of the raspberries and then fold them in.

If you’re using gelatin for added firmness, dissolve it according to package instructions, letting it cool slightly before mixing it into the cheesecake filling.

Pour the raspberry filling into the chilled crust, smoothing it out with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, top with additional raspberries and whipped cream, and then slice and enjoy!