200g digestive biscuits (crushed)
75g melted butter
300g cream cheese
200ml heavy cream
100g sugar
150g raspberries (plus extra for garnish)
Combine melted butter and crumbled biscuits, press into a pan, and then refrigerate.
Beat sugar, heavy cream, and cream cheese until smooth.
Spread the mixture over the crust and fold in the raspberries.
Let it cool for four hours. Before serving, garnish with raspberries.