Put Digestive biscuits into grinder and crush them into fine crumbs. Add melted butter and grind again. Line a baking dish with parchment paper and put biscuit crumbs on that. Press and flatten the surface and then set aside for later.
Put Raspberries and sugar in a pan and cook over medium heat. Squish them for quicker cooking. When water dries out it's ready. Sieve the sauce and set aside to cool down.
In a separate bowl beat together cream cheese and sugar for about 20-30 seconds. Add Eggs and Vanilla and beat again. Next put in melted white chocolate that has been cooled down and beat. Finally add in Greek yogurt and give a final mix.
Pour half of the cream cheese mixture on top of biscuit layer. Add dollops of Raspberry sauce and create swirls using a toothpick or spoon. Repeat it for the second layer of Cream cheese mixture and Raspberry sauce.
Bake in a 180 C pre heated oven for 25-30 minutes. The middle should be wobbly when taking out.⏱ 30 min