Raspberry and milk chocolate cheesecake

INGREDIENTS

SERVES 6-8

175g digestive biscuits

85g melted butter

100g milk chocolate

300g soft cheese (I used Philadelphia Light)

200ml double cream

75g sugar

175g raspberries plus extra for decoration

DIRECTIONS

Crush the biscuits between two layers of greaseproof paper or whizz in a food processor until you have fine crumbs.

Mix the crumbs into the melted butter.

Press into a 20cm springform tin and chill in the fridge.

Beat cream cheese, cream and sugar together until smooth.

Melt the chocolate then swirl into the cheesecake filling.

Fold in the raspberries.

Remove the biscuit base from the fridge and spoon over the creamy filling.

Smooth the top.

Chill in fridge for at least 6 hours, or until set firmly. To finish, cover the top with raspberries.

To serve, remove from the tin and slice.