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

Mix together the crushed digestive biscuits and melted butter until the mixture resembles wet sand. Transfer into the lined springform pan and compress into an even layer with a 1 ? inch (4cm) rim around the edge.

Bake at 350?F (180?C) for 10 minutes, then remove from the oven and allow to cool until warm.

Reduce the oven temperature to 285?F (140?C).

In a saucepan, cook the raspberries on medium-high heat until softened. Pass the mixture through a sieve and discard the seeds and skins.

Return the raspberry juice to the saucepan and cook until reduced to about ? cup (about 110 g), about 15 minutes. Allow to cool completely.

In a large bowl, mix the cream cheese and yoghurt together until smooth, avoiding aeration.

Mix the sugar and cornflour/cornstarch together, add to the cream cheese mixture, and mix well.

Add the vanilla bean paste and mix until incorporated.

Add the eggs one at a time, mixing well after each addition until smooth.

Add the cooled raspberry reduction and mix until evenly incorporated.

Transfer the cheesecake filling into the slightly cooled cheesecake crust and smooth the top.

Bake at 285?F (140?C) for 60-65 minutes, until the edges are set and the middle is still wobbly.

Turn off the oven and allow the cheesecake to cool to room temperature in the oven with the door ajar.

Once cooled, transfer to the fridge for at least 4 hours (or preferably overnight) before removing from the springform pan.

For the raspberry sauce, cook 200g of raspberries and sugar over medium-high heat until softened.

Pass through a sieve, discard solids, and reduce the juices until about ? cup (about 100g).

Mix the cooled reduction with 240 g of fresh raspberries, adding water if needed to coat evenly.

Once the cheesecake is chilled, remove it from the springform pan and serve with raspberry sauce.