Raspberry swirl cheesecake

Line base of a 22cm round springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add the butter and process until combined. Press mixture firmly over base of pan to cover. Chill while preparing filling.

Process raspberries in a food processor and pulse until smooth. Push puree through a fine sieve into a small bowl, discard solids. Whisk in sugar and half of the gelatine and set aside.

Beat the cream cheese in a large bowl until smooth. Gradually beat in condensed milk and the remaining gelatine a little at a time until smooth. Add the lemon juice and vanilla.

Pour half the cream cheese filling into the base and top with half the raspberry sauce. Follow with the remaining cream cheese mixture, finishing with the remaining raspberry on top. Use a skewer to swirl sauce through the filling. Cover and chill until firm, about 3-4 hours. Decorate with extra raspberries. Cut into wedges to serve.