Preheat your oven to 200ºC (390ºF) and grease an 8"/20cm round tin with butter. Blitz the Oreo biscuits in a food processor until they resemble fine crumbs. Combine the crumbs with melted unsalted butter and press firmly into the base of the prepared tin. Bake for 10 minutes until set and slightly crisp.

Reduce the oven temperature to 180ºC (350ºF). Melt the dark chocolate in a heatproof bowl until smooth. In a separate bowl, beat the cream cheese until creamy, then add the eggs, caster sugar, light brown sugar, cocoa powder, and vanilla extract. Mix until smooth and fold in the melted chocolate, double cream, and fresh raspberries.

Spread the filling evenly over the cooled biscuit base. Bake for approximately 35 minutes until slightly set in the center. Turn off the oven and let cool inside with the door ajar for 1 hour.

Once cooled, carefully remove from the oven and refrigerate for at least 6 hours, ideally overnight, to set completely.

Melt the dark and milk chocolate with double cream for ganache. Pour over the cheesecake once set, allowing it to drizzle down the sides. Garnish with fresh raspberries and freeze-dried raspberries before refrigerating for 1 hour.