Method

1. Base

   Preheat oven to 175°C. Line a 33 cm x 23 cm baking pan with baking paper, leaving about 3 cm of paper hanging on the sides. In a mixing bowl combine the biscuit crumbs and melted butter. Stir to combine. Press the crust on the bottom of the prepared pan. Bake 6 to 8 minutes or until golden. Remove from oven and cool completely.

2. Topping

   Melt white chocolate in a heatproof bowl set on top of a pan with simmering water, stirring until smooth. Set aside to cool. In a grease-free bowl, add the chilled heavy cream and beat with an electric mixture until stiff peaks form.

3. Filling

   In a separate bowl, beat cream cheese and yogurt until combined. Stir in melted white chocolate. With a spatula, fold in whipped heavy cream. Spoon half of the cheesecake filling over crust.

4. Serving

   Arrange raspberries over cheesecake filling, gently pressing them in, making sure to spread raspberries evenly. Spoon remaining cheesecake filling over raspberries, With a spatula or the back of a spoon, smooth the top. Cover cheesecake with plastic wrap and chill for at least 4 hours in the refrigerator. Cut into 24 bars.