To make the raspberry sauce, place all raspberry sauce ingredients into a small pot. Stir with a fork in order to break down the raspberries and simmer for 5 to 7 minutes. Set aside to cool.
Place the digestive biscuits in a small ziploc bag and crush them with a rolling pin until they reach your desired consistency. (If you have a food processor, place them in a food processor for about a minute or two). Place the crushed digestive biscuits into a mixing bowl, pour in the sugar and mix well. Then add the butter and mix well. Place the digestive base into a dessert glass or a food ring mould. Set aside.
Add all cheesecake ingredients into a mixing bowl. Whisk until well combined. Pour the raspberry sauce into the bowl and whisk until well combined. Pour into your cheesecake jars or food ring mould over the digestive base.
Garnish with raspberries and leave to cool in the fridge for a minimum of 60 minutes.
To further solidify the cheesecake base, feel free to use 1 tablespoon of gelatin.