Finely crush the biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined. Press the mixture firmly into the base of the pan and place into the fridge.
Pour powdered gelatine over hot water and stir until dissolved. Allow to cool. Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy. Add the cooled, dissolved gelatine to the mix and beat until well combined.Gently fold through the melted white chocolate and the whipped cream.
Pour the mixture into the prepared biscuit base. Spread out evenly with a spoon. Cover the cheesecake with plastic wrap or foil and place it into the fridge for a minimum of 4 hours to set. Decorate with grated white chocolate and fresh raspberries prior to serving.