No Bake Raspberry & Ginger Cheesecake

Directions

Add the cookies in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

In a bowl, mix with the melted butter and mix well to combine.

Press into the base of a lightly greased 20cm by 30cm tin lined with parchment papper.

Keep refrigerate for at least 30 minutes or until firm.

Place the gelatine in a small pot with the water, and let stand for 5 minutes, until water is absorbed.

Place the cream cheese, vanilla and sugar in the bowl of an electric mixer and beat 4 to 5 minute or until smooth.

Add the cream and beat for about 3 minutes or until thickened.

Heat gently until the gelatine is completely disolved.

Gently fold through the gelatine and pour the mixture over the cookie crust.

Smooth with a spatula and top with fresh raspberries.

Chill for at least 2 hours or until set.

Slice and serve.