Raspberry cheesecake

Ingredients:
125g digestive biscuits
75g soft butter (I used unsalted)
300g cream cheese (I used light cream cheese)
60g icing sugar
1 teaspoon vanilla extract (I used vanilla essence. Pour another 1/2 a teaspoon in for more flavour)
1/2 teaspoon lemon juice (I used half a lemon, squeezed around 3/4 of it's juice)
250ml of thickened cream
250g of raspberry spread. (Yes the ones you use to spread with your bread)

Method:
1) Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

2) Press mixture into a cake tin; press a little up the sides to form a slight ridge.

3) Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

4) Lightly whip the double cream, and then fold it into the cream cheese mixture.

5) Spoon cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.

6) When ready to serve, unmould it and spread raspberry over the top.
(I didn't unmould it so you can choose whether to or not.)

ps, if mixture of crumbs can't fill your cake tin, blitz in 1/2(depending on the amount of space left unfilled) more digestive biscuits. Add enough butter so it'll clump the mixture together.

Enjoy!