Method:

1. Line the base and 2 long sides of a 20 x 30cm slice pan with non-stick baking paper, allowing sides to overhang.
2. Process biscuits and butter in a food processor until the mixture resembles fine breadcrumbs. Use the back of a spoon to spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place boiling water in a small heatproof bowl. sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add cream, vanilla and chocolate and beat until well combined. Stir in the gelatine mixture. Pour into the prepared pan. Set aside.
5. Spoon the raspberry mixture over cheesecake. Use a skewer to create a swirled effect. Place in fridge for 3 hours or until set. Cut into pieces.