Crush the digestives finely and stir through the cocoa powder.
Add the melted Stork with butter and mix well until it is an even consistency.
Press the biscuit mixture into the base of a lightly greased 8” springform tin. Chill in the fridge for 30 minutes.
To make the filling beat together the cream cheese and icing sugar. Add the Elmlea a little at a time, whisking well until it is all incorporated. Continue to whisk until the mixture thickens to soft peaks.
Split the filling mixture into thirds. To one portion add 100g raspberries and whisk well to combine. To another portion add the remaining 50g raspberries and whisk to incorporate. Leave the remaining portion plain.
Add each portion of filling to the chilled cheesecake base from dark to light levelling each roughly with the back of a spoon. Chill in the fridge for 3 hours.
Release the cheesecake from the tin and set onto a serving plate. Decorate with fresh raspberries and the chocolate curls.
- Serves: 12