Tart Base: Blend 170g (around 2/3 pack) Arnott’s Butternut Snap biscuits (keep remaining biscuits to garnish) in a food processor until crushed. Add butter and process until combined.
Press mixture firmly into the base of a loose-bottomed, fluted 11cm x 35cm tin. Place in the fridge while you make the filling.
Raspberry filling: Lightly crush thawed raspberries and sugar with a fork.
Combine gelatine and water in a small bowl. Mix well until dissolved. Whisk into raspberry mixture and leave to stand until mixture thickens slightly (thickened cream consistency).
Cheesecake Filling: Combine gelatine in a small bowl with boiling water. Stir until dissolved.
Beat cream cheese, sugar, vanilla and cream in bowl, using an electric mixer until combined. Lightly beat gelatine into cream mixture.
Spoon mixture onto tart base. Add spoonsful of raspberry filling and swirl mixture using a skewer.
Chill for 4 hrs until set.
Roughly chop reserved cookies and sprinkle over tart. Serve.