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