1

Preheat oven to 160°C. Lightly spray an 18cm x 28cm (base measurement) rectangular slice pan with oil. Line the base and 2 long sides with baking paper, allowing the sides to overhang.

2

Process the biscuits in a food processor until fine crumbs form. Add the spread and process until well combined. Press the biscuit mixture evenly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.

3

Process the cream cheese in a clean food processor until smooth. Add the sour cream, sugar, eggs and vanilla and process until smooth. Transfer half the mixture to a bowl. Add the chocolate to the remaining cream cheese mixture and process until combined.

4

Spoon half the vanilla mixture over the biscuit base. Pour over half the chocolate mixture. Repeat with remaining vanilla and chocolate mixtures. Use a skewer to swirl the mixture and create a marbled effect. Bake for 45 minutes or until just set in the centre. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool. Cover and place in the fridge for 3 hours to chill. Cut into 16 slices. Serve with raspberries.