Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC), and line an 8 inch (20cm) springform pan with baking/greaseproof paper.

Mix together the crushed digestive biscuits and melted butter until resembling wet sand. Transfer into the lined springform pan and compress into an even layer with an approximately 1 ½ inch (4cm) rim. Bake for 10 minutes, then allow to cool until warm.

Reduce the oven temperature to 285ºF (140ºC).

In a saucepan, cook the raspberries on medium-high heat with occasional stirring until softened. Pass through a sieve, discard seeds and skins, and return juice to the saucepan. Cook until reduced to about ½ cup (about 110 g), then allow to cool completely.

In a large bowl, mix the cream cheese and yoghurt together until smooth. Mix the sugar and cornflour/cornstarch together and add to the cream cheese mixture, mixing well until smooth.

Add the vanilla bean paste and eggs one at a time, mixing well after each addition until smooth. Add the cooled raspberry reduction and mix well until evenly incorporated.

Transfer the cheesecake filling into the slightly cooled cheesecake crust and smooth out the top. Bake at 285ºF (140ºC) for about 60-65 minutes, or until the edges are set and the middle is still wobbly. Allow to cool to room temperature in the oven with the door ajar.

Transfer the cheesecake to the fridge for at least 4 hours (or preferably overnight) before removing from the baking pan.

For raspberry sauce: Add 200g of raspberries and the sugar to a saucepan. Cook over medium-high heat until raspberries have softened. Pass through a sieve, discard seeds and skins, and return juices to the saucepan. Cook until reduced to about ⅓ cup (about 100g), then set aside to cool.

Mix the cooled reduction with 240 g of the fresh raspberries, adding a small amount of water if necessary to loosen it up. Ensure all raspberries are evenly coated in the syrup.

Once the cheesecake is fully chilled, remove from the springform pan onto a serving plate. Spoon over raspberry sauce just before serving.