Grease the bottom and sides of a 20cm loose bottomed cake tin.
Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor.
Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
Empty the biscuit butter mixture into the cake tin, and press down ensuring all the base is covered evenly with the mixture. Then pop into the fridge for at least one hour.
Place the white chocolate chunks in a bowl over some freshly boiled water and stir the white chocolate chunks until completely melted.
Either using a hand whisk or in a stand mixer beat the cream until stiff, then gently fold in the yogurt, cream cheese, melted chocolate and ¼ of the fresh raspberries.
Once the biscuit base is solid, scatter a ¼ of the raspberries over the base and then spoon the entire cheesecake mixture on top.
Top with the remaining raspberries and pop back into the fridge to chill for at least 6 - 8 hours, or overnight if you can.