For the base:

4 Oatbix biscuits (or use light digestives)
50g dark chocolate
50g Zusto
1 tbsp milk (or enough to just blind the mixture)

For the topping:

340g Light cream
100g Zusto
1 tbsp Plain flour
1 tbsp Cocoa powder
150g Egg whites
200ml Milk
2 tbsp Lemon juice
1 tsp Vanilla extract
100g Raspberries

Make the base

1. Crush the Oatibix (or biscuits) and mix with the melted chocolate, sweetner and milk
2. Press into the bottom of a loose bottom or spring-sided cake tin – I used a 7 inch loose bottom one (if using a bigger tin, the bake time will be slightly less)
3. Chill in the fridge

Make the topping

1. Pre heat the oven to 140 degrees C fan
2. Add the lemon juice to the milk, stir and set aside to separate a bit
3. Add the cream cheese, Zusto, flour, cocoa, egg whites and vanilla to a large mixing bowl and whisk until smooth
4. Add the milk/lemon mix and stir well
5. Pour the mixture over the cheesecake base
6. Top with raspberries (press down into the mix if you prefer)
7. Bake for an hour and ten minutes (a slight wobble will remain)
8. Leave to cool in the oven (switched off)
9. Top with more raspberries to serve