Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press the biscuit mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the melted white chocolate and granulated sugar, mixing until well combined.

In another bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until incorporated. Be careful not to deflate the whipped cream.

Gently fold in the fresh raspberries, reserving a few for garnish. Pour the cheesecake filling onto the cooled crust, spreading it evenly.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for one hour.

After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Before serving, garnish with additional fresh raspberries on top. Slice and enjoy your delicious white chocolate cheesecake!