Crush the digestive biscuits in a food processor.

Melt the butter and stir into the crushed biscuits.

Stir through the Ruby Chocolate Callets.

Place into an 18cm stainless steal ring on a silpat mat. Use a metal spoon to push the biscuit layer down evenly.

Beat the cream cheese.

Add the caster sugar into the cream cheese and mix.

Lightly whip the cream in a kitchen aid.

Mix together the cream cheese mix and the whipped cream.

Melt the ruby chocolate.

Add the lime zest.

Stir through the raspberry pieces.

Pour into the mix and mix well.

Pour on to the base and set in the freezer for 30 minutes.

Bring the raspberry puree and stock syrup to the boil.

Soften the gelatine leaves in cold water and then add into the warm raspberry puree.

Allow to cool.

Take the cheesecake out of the freezer.

Pour the raspberry glaze on top of the cheesecake and allow to set.

Heat the edge of the stainless steel ring and remove.

Decorate with fresh rapsberries, Ruby blossoms, crisp pearls and strawberry meringues.