Gluten-free Tim Tam Cheesecake

Grease and line the base and side of a 19cm-round springform pan with baking paper. Melt chocolate in a small microwave-safe bowl in the microwave for 30 seconds. Stir and repeat, in 20-second intervals, until smooth. Set aside to cool slightly.

Remove Tim Tams from packets so you have 21 in total. Place 15 Tim Tams around the side of the pan, with the flat side of the biscuits facing inwards. Trim one-third off 1 Tim Tam lengthways to fill the final gap of the pan. Reserve trimmed Tim Tam for later. Break remaining 5 Tim Tams into quarters and use a stick blender to process until a paste forms. Transfer to a small bowl. Add 1 tbs of melted chocolate and mix until well combined. Spoon into pan and spread evenly over base. Place in the fridge to chill.

Pour 1 cup cream into a small bowl. Using an electric beater, beat cream until soft peaks form. Set aside. Reserve 1 tbs of the icing sugar mixture. Place remaining icing sugar mixture and cream cheese in a large bowl. Beat until well combined. Add remaining melted chocolate and beat until well combined. Add half of the whipped cream and using a large metal spoon, fold into the cream cheese mixture until partially combined. Fold in the remaining whipped cream until well combined. Spoon one-third cream cheese mixture into the prepared pan. Using the back of a spoon, smooth the surface. Repeat, in 2 batches, with the remaining mixture. Smooth the top. Place cheesecake in the fridge to set overnight.

Remove cheesecake from fridge. Finely chop reserved trimmed Tim Tam. Using an electric beater, beat remaining cream with reserved icing sugar mixture until soft peaks form. Release cheesecake from pan and transfer to a plate. Top with whipped cream, raspberries and chopped Tim Tam. Serve.