PREPARE: Heat the oven to 180°C / 350°F Gas4. Line the bottom a 20cm / 8 in. round springform tin with baking paper. Set aside while you prepare the chocolate biscuit base.

MAKE THE BASE: In the bowl of a food processor, process the flour, butter, sugar and cocoa until they resemble fine crumbs. Add the egg and pulse until the mixture is dark and crumbly. Pour the crumbs into the prepared springform, spreading them evenly across the base. Press them down firmly, then bake in the preheated oven for 15 minutes. Set aside to cool.

SOFTEN THE GELATINE: Place the gelatine sheets in a shallow bowl, cover with cold water and allow to soften for 5 minutes. Heat 50ml water in a small saucepan, pick up the gelatine sheets one by one, giving them a good squeeze to get rid of excess water, then stir them into the hot water until dissolved. Remove from the heat and set aside until cool.

MAKE THE FILLING: In a large mixing bowl, beat together the room-temperature cream cheese, sugar, lemon juice, vanilla extract and lemon zest until smooth. Quickly whisk in the gelatine mixture, ensuring it is evenly distributed. In a separate bowl, whisk the cream to soft peaks, then use a spatula to fold the cream under the cheese mixture, gently but thoroughly, keeping as much air in the mixture as possible. Pour the mixture over the cooled base, smooth over the surface, then chill for at least 2-3 hours until set and firm.

MAKE THE JELLY TOPPING: To make the jelly, soak the gelatine sheets in a bowl of cold water for 5 minutes. Meanwhile, heat the cranberry juice with 150ml water and the sugar in a small saucepan, stirring until the sugar is dissolved. Squeeze the liquid out of the gelatine sheets and stir into the juice until dissolved then remove from the heat and allow to cool. (see notes).

ASSEMBLE THE TOPPING: While the jelly is cooling, slice the raspberries in half and press gently onto the top of the cheesecake. When the jelly mixture is cool, pour half of it very carefully over the cheesecake - you may find it useful to pour onto a back of a spoon so as not to disturb the surface of the cake. Return to the fridge for 10 minutes, then pour the remainder of the jelly mixture evenly over the top.

ALLOW TO SET: Allow the cheesecake to set for a minimum of 6-8 hours in the fridge (this includes the initial setting time). Depending on how cold your fridge is, it may need longer to properly firm up, so leaving it in there overnight is ideal.