Chocolate and raspberry cheesecake

  • 2 x 160g pkt Macro Gluten-free Double Choc Biscuits
  • 80g butter, melted, cooled
  • 375g cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 lemon, rind finely grated
  • 1 tbs gelatine powder
  • 60ml (1/4 cup) boiling water
  • 300g fresh raspberries
  • 60g dark chocolate melts, melted
  • Fresh baby mint sprigs, to serve
  • Pure icing sugar, to dust
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