Start by mixing the crushed biscuits and melted butter together in a bowl until combined. Firmly press the biscuit layer into your prepared slice tin.
Beat the softened cream cheese, eggs, sour cream, caster sugar and vanilla extract in a large bowl until smooth and creamy. Fold in the raspberries and melted white chocolate.
Bake for 40-50 minutes at 160 degrees celcius or until golden. Set in the fridge for at least 4 hours or overnight.