200g packet of Tiny Teddy chocolate biscuits
1 tsp cinnamon
100g butter, melted
10g sachet powdered gelatine
1/2 cup boiling water
1/4 cup Dutch cocoa
250g light cream cheese
3/4 cup caster sugar
400g can evaporated milk
1 cup frozen or fresh raspberries, to serve

1. Put biscuits and cinnamon in a food processor and process until crushed. Add butter and process until combined. Spread mixture into the base of a 20cm-round springform tin, using the base of a glass to push mixture into the edges. Put in the fridge to set for 1 hour.
2. Sprinkle gelatine over water and stir. Microwave on high for 30 seconds until completely dissolved. Add cocoa and stir until combined. Allow to cool. Put cream cheese and sugar into the bowl of a food processor and process until smooth. With motor running, add evaporated milk and gelatine mixture and beat until combined.
3. Pour mixture into chilled biscuit base and refrigerate for 4-5 hours or until set. Remove from tin. Arrange raspberries around outer edge and in centre of cake and serve.

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