Another white chocolate dessert, slightly smaller and lighter than the last one! Pulverize 130g of gingernut biscuits in a food processor,
mix in 50g melted butter and press into a 20cm springform tin with the back of a spoon. Chill for an hour in the refrigerator. Melt 2x100g
bars of white chocolate in a double boiler (Baine-marie), let cool a little. Whip 150g double cream until thick, beat 360g cream cheese until
smooth and creamy, fold in the whipped cream and the melted chocolate until evenly mixed, then gently fold in washed raspberries and tip
onto the crumb crust in the tin, smoothing the top. Chill overnight in the refrigerator. Run a thin knife around the edge and carefully
release the springform tin.