Ingredients

• Melted butter, to grease
• 1 x 250g pkt plain sweet biscuits
• 1 x 100g pkt hazelnut meal
• 150g butter, melted
• 3 x 250g pkts cream cheese, at room temperature
• 140g (2/3 cup) caster sugar
• 1 teaspoon vanilla bean paste (Queen brand)
• 3 eggs
• 1 x 180g pkt good-quality white chocolate, finely chopped
• 150g frozen raspberries
• Icing sugar, to dust

Method

• Step 1 Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Place biscuits in the bowl of a food processor and process until finely crushed. Add the hazelnut meal and butter, and process until well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
• Step 2 Preheat oven to 160°C. Use an electric beater to beat together cream cheese, sugar and vanilla paste in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until well combined. Use a spoon to gently fold in chocolate and raspberries.
• Step 3 Pour mixture into the biscuit base. Use the back of a spoon to smooth the surface. Bake in preheated oven for 1 hour until just set in the centre. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cake from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill. Dust with icing sugar to serve.