Waffle, Raspberry & Pistachio Cheesecake

Line base and side of a 23cm springform pan with 2 layers of baking paper, making sure paper comes 4cm above the side.

Break cones into a food processor bowl and process until it resembles fine breadcrumbs. Transfer half to a small bowl and reserve. Add butter to processor with remaining crumbs and pulse to combine. Transfer to pan and press firmly over base, using the back of a spoon. Refrigerate.

Meanwhile, dissolve gelatine in 1/2 cup boiling water. Clean processor bowl and add cream cheese and condensed milk. Process until smooth and combined. With the motor running, add gelatine mixture until combined. Add cream and process until thickened slightly. Divide mixture evenly between 3 bowls.

Process pistachios until finely chopped, then add 1 portion of cream mixture and process until combined and mixture has turned pale green. Pour over base in pan and freeze for 20 minutes.

Meanwhile, clean processor bowl, then add half the raspberries and a portion of cream mixture to bowl. Process until raspberries are finely chopped and mixture is pale pink. Stir vanilla into remaining cream portion. Set both portions aside until required.

Stir raspberry mixture again and pour over pistachio layer. Return to freezer for 20 minutes.

Pour vanilla layer over raspberry mixture and chill in the fridge for at least 2 hours or until set.

Remove cheesecake from pan, discarding paper. Pour honey over, scatter with reserved crumbs and top with remaining raspberries. Serve.