To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
Grease and line a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Puree frozen (or fresh) raspberries in the TM bowl for 15 seconds, Speed 10. Set aside.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Fold through the melted white chocolate and the whipped cream with the spatula.
Divide the cheesecake mixture evenly between two bowls.
Stir the pureed raspberries through one bowl.
Spoon the white chocolate mixture into the prepared tin. Spread out evenly with a spoon. Place into the fridge for 15 minutes.
Spoon the raspberry mixture over the top of the white chocolate layer and spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with fresh raspberries and grated white chocolate.