1. Prepare the base“
   • Preheat the oven to 180°C (350°F).
   • Crush the digestive biscuits in a food processor until fine crumbs.
   • Mix the crushed biscuits with the melted butter until a dough-like consistency is formed.
   • Press the biscuit mixture into the base of a 22-24 cm round springform pan.
   • Place the pan in the fridge for 10-15 minutes to set.
2. Make the filling“
   • In a large bowl, whisk the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla extract and heavy cream until well combined.
3. Bake the cheesecake“
   • Pour the cream cheese mixture over the prepared biscuit base.
   • Bake in the oven for 40-45 minutes until set and lightly golden on top.
   • Turn off the oven and leave the cheesecake inside for an additional 10-15 minutes.
   • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the raspberry topping“
   • In a small saucepan, combine the raspberries and 50g sugar.
   • Heat over medium-low heat, stirring frequently until the raspberries break down and form a syrup-like consistency.
   • Let it cool completely.
5. Assemble the cheesecake“
   • Once the cheesecake has chilled, spread the cooled raspberry topping over the top.
   • Optionally, drizzle with melted chocolate, jam, or caramel for added flavor.
6. Serve“

Enjoy your homemade Perfect Raspberry Cheesecake, full of creamy goodness and a hint of tang from the raspberries!