Preheat the oven to 160°C (325°F). Grease and line a 20cm (8-inch) springform cake tin.

In a bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture into the base of the prepared tin and chill in the fridge for 20 minutes.

In a large bowl, beat together the cream cheese, double cream, caster sugar, eggs, and vanilla extract until smooth and creamy.

Pour the cream cheese mixture over the chilled biscuit base.

In a separate bowl, mash the raspberries with the icing sugar until you have a ripple effect.

Dollop spoonfuls of the raspberry mixture onto the cheesecake mixture and use a skewer or knife to swirl it through.

Bake in the preheated oven for 40 minutes or until the cheesecake is set but slightly wobbly in the centre.

Allow the cheesecake to cool completely in the tin, then transfer to the fridge and chill for at least 4 hours or overnight before serving.