Steps

Crust and filling

1. Preheat the oven to 180°C.
2. To make the crust, in a medium sized bowl, crush the biscuits into fine crumbs. Add the melted butter and mix well.
3. Pour the mixture into the springform pan (or whatever container you’re using!) and flatten using a spoon.
4. Butter the sides of the pan and line them with parchment paper and wrap aluminum foil on the outside.
5. In a large bowl, combine cream cheese and sugar and whisk until just combined.
6. Add the rest of the ingredients, whisking between each addition.
7. Pour the mixture into the pan. Smooth the top by shaking the pan and/or using a spatula.
8. Place the pan onto a sheet pan and pour boiling water in the sheet pan.
9. Bake for 30 minutes.
10. Lower the oven to 150°C and bake for 30 more minutes.
11. Leave the cheesecake in the oven for 1 hour.
12. Let it cool, then refrigerate for 6 hours.

Sauce

1. In a large heat resistant bowl, combine the raspberries, sugar, and water.
2. Cover in microwave-safe saran wrap and heat it in the microwave for 4 minutes.
3. Using a strainer, pour the mixture into a container until all liquid is drained.