1. Make the base by blitzing the digestive biscuits, nuts and butter together. Press into the 18cm cheesecake dish that has been well greased.
2. Add the cream cheese to a bowl with the sugar and vanilla and whisk until fluffy.
3. Add the whipping cream to another bowl and whisk until you have soft peaks. Fold the cream cheese mixture into the whipping cream and combine.
4. Pour the mixture on top of the biscuit base and chill in the fridge overnight.
5. Make the raspberry sauce by blitzing the raspberries, icing sugar and lemon juice.
6. In a large pan, add the apple discs, sprinkle with the sugar and cook for 5-10min until softened and slightly caramelised.
7. Pour the raspberry sauce over the apples, heat through and then transfer to the top of the cheesecake.

Pick up the latest issue of My Weekly magazine for five more mouthwatering cheesecake recipes, including these dreamy chocolate orange mini cheesecakes!

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