Prepare the cheesecake base

Cup of Yum
1. Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
2. Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.

Make the cheesecake filling

1. Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
2. Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
3. Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
4. Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
5. Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.

Decorate and serve

1. Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
2. Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.