How to cook
Mash the biscuits and mix them with the heated butter. Distribute the mixture along the bottom of a form and bake at 356°F (180 °C) for 4 min.
Stir this cream until fluffy. Arrange the raspberries on top of the cooled layer and pour the cream over them. Put the dessert back in the oven for 50 min.
For the topping, mix the melted chocolate with the cream until you get a smooth mixture. Pour it over the cooled cheesecake and leave it in the fridge for 5-6 hours.
Another option for the topping is to melt raspberry jam on the stove and pour it over the cake, then put it in the fridge again.