Preheat the oven to 165°C. Line an 18-20cm round cake pan with baking paper. Press cookie dough into the base of the prepared pan into an even layer. Bake for 20-25 minutes until golden, then set aside to cool completely.
Reduce the oven temperature to 150°C.
For the white chocolate cheesecake filling, place the cream cheese in the bowl of an electric stand mixer. Using the paddle attachment, beat until smooth, then add the sugar and beat until combined. Add the eggs, one at a time, and beat until well combined. Add the melted chocolate and vanilla and beat until smooth. Gently fold through 1 punnet of raspberries.
Pour cheesecake mixture over the cooled cookie base. Bake for 30 minutes or until set (if the filling is still wobbly, bake for a few more minutes). Remove from the oven and place in the fridge to chill completely.
When ready to serve, top cheesecake with remaining raspberries, strawberries & basil leaves.
This cheesecake can be made in advance and frozen. When you’re ready to serve, simply defrost and decorate with berries and basil.
Do not to over-mix or overcook your cheesecake – this will result in cracks forming on the surface of your cake.