Method

• 1.
  Grease a 22cm springform pan and line the base with baking paper.
• 2.
  Place biscuits in a food processor and whiz until a powder. Add the melted butter and whiz until combined. Spoon into the prepared pan and press into the base to ensure an even layer. Chill for 15 minutes.
• 3.
  For the filling, whisk the cream cheese in a stand mixer fitted with the whisk attachment until smooth. Add the sugar and vanilla bean paste and whisk until combined.
• 4.
  Bring 100ml of the cream to a simmer in a small saucepan over medium-high heat. Remove pan from heat. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot cream. Whisk to dissolve. Pour the hot cream into the cream cheese mix and whisk until well combined
• 5.
  In a large bowl, whisk the remaining 500ml cream to soft peaks and gently fold into the cream cheese mix. Pour into prepared pan and chill for 4 hours, or overnight, to set.
• 6.
  For the jelly, place frozen raspberries, sugar and 1½ cups (375ml) water in a small saucepan over high heat. Bring to a simmer, reduce heat to low, and cook stirring gently (see note) without breaking apart the raspberries, until sugar has dissolved and liquid is blushed with the raspberry colour. Strain through a very fine strainer into a large jug (do not press raspberries through the strainer or your jelly will become cloudy). Discard solids.
• 7.
  Squeeze excess water from gelatine, add to raspberry liquid along with the rosewater, and stir until combined. Cool to room temperature. Pour over set cheesecake, then refrigerate for 1 hour-1 hour 30 minutes, until jelly is set.
• 8.
  To serve, transfer the cheesecake to a serving plate. Dollop with whipped cream and serve topped with raspberries and rose petals.