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. I like to 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.⏱ 30 min
The middle should be wobbly when taking out.