Have ready a 21 cm, springform cake tin.

Mix the biscuit crumbs and melted butter together and stir in 40 g of the Flake Pieces. Press firmly into the base of the cake tin.

Put the Philadelphia, soured cream and sugar into a large bowl and whisk until thick and creamy.

Puree the raspberries and then sieve to discard the pips.

Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Place the soaked leaves in a small pan with the milk and just melt over a very low heat. Stir the melted gelatine mixture into the whisked cheesecake ingredients. Quickly stir in the remaining 80 g of chopped Flake Pieces and ripple most of the raspberry puree very lightly through the cheesecake.

Immediately spoon the rippled mixture over the cheesecake base and lightly swirl any remaining puree over the surface. Leave for at least 3 hours to set before removing from the tin and serving in slices, decorated as liked.