1 Cake = about 10 portions
* 40 minutes in the Oven 
* Time to cool after
* 3 hours in the freezer

Bottom
200 g Digestive biscuits
1 1/2 tbsp of Sugar
125 g Butter, preferably unsalted

Filling
1 leaf Gelatine
90 g Raspberry puré or
2 1/2 thawed Raspberries

Cream
125 g 70% Dark Chocolate
2 dl Whipped Cream
250 g room temperature Curd Cheese
3/4 dl Sugar
2 tsp Lemon juice

1. Immerse the gelatine in cold water for 5 minutes.
2. Mix(crush) the biscuits and mix with the sugar.
3. Melt the butter and blend it with the biscuit crumbs. Divide the mixture into a mold with a removable edge and flatten it out on the bottom with the back of a spoon.
4. Thaw the raspberries and press them to purée through a sieve with the help of a spoon or use pre purée. Heat up the purée gently, then stir the gelatine in it. Pour the raspberry purée over, and let it cool. Preferably in the fridge.
5. Melt the chocolate to the cream and whip the cream dissolved.
6. Mix the whipped cream, the curd cheese, sugar and lemon juice.
7. Stir firstly some of the cream mixture in the chocolate. Then turn over the chocolate mixture into the cream. Stir so the batter doesn't become grainy.
8. Spread the batter on top of the raspberry cream and smear it smooth and evenly. Put it in the freezer for at least 3 hours.
9. Take the Cheesecake out for about 10 minutes before serving, so as to enable it to soften slightly. Garnish with melted chocolate and top it with fresh raspberries.
Enjoy!
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