1. Whip the cream until soft peaks form.

2. In a separate mixing bowl, whip the creative base for 2-5 minutes until it has broken down to whipped cream consistency.

3. Add the cream cheese, yoghurt, Major Raspberry Fruit Base vanilla essence and the castor sugar to the creative base and blend until combined with a smooth texture.

4. Fold the cream into the creative base blend.

5. Crush the digestive biscuits and mix with the melted butter.

6. Fill the base of a 24cm cake ring and press down to compact to create flat surface.

7. Spoon the cheese cake mix on top of the biscuit base.

8. Put in fridge for 2 hours.

9. Decorate with fresh raspberries.