Griffin's x Nestle Eton Mess Cheesecake

1. Grease and line a 22cm springform baking tin.
2. Place the raspberries and sugar with a small drizzle of water in a small pot over medium heat. Bring to the boil and simmer for a few minutes. Remove from the heat and pour through a sieve sitting over a bowl to remove seeds.
3. Mix in the cornflour and then return to heat and bring to a simmer, stirring until the sauce thickens a little. Set aside to cool.
4. Combine the crushed biscuits and melted butter in a mixing bowl. Stir until the mixture resembles damp sand.
5. Press firmly into the base and half sides of the prepared tin, smoothing with the back of a spoon. Chill in the fridge while you prepare the filling.
6. In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, cream, vanilla extract and lemon juice along with gelatine thas has been dissolved in a little water. Beat until thickened and fully combined.
7. Pour over the chilled biscuit base and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, until set.

Tip: Whip the cream with icing sugar and vanilla extract until soft peaks form. Gently fold in the meringues and the chopped strawberries. Spoon over the chilled cheesecake just before serving, decorate with remaining strawberries and drizzle with raspberry syrup and scatter with grated chocolate and mint.