Combine the biscuits and cocoa with the melted butter

Press into an 18cm springform tin or 4 moulds, put in the fridge to set

Whisk the cream to soft peaks , fold through the cooled melted chocolate and cocoa mixture

Combine the cream cheese and sugar . Then stir this into the chocolate cream mixture

Fold through the raspberries leaving some for decoration

Pour on top of biscuit base , decorate with reserved raspberries

Chill for a couple of hours before serving