Mix the cookie crumbs with the melted butter. Press this mixture into the base of a greased and lined 22 cm – 8 or 9 inch round spring-form pan. Chill in the fridge while you prepare the filling.

Beat 500 gms – 1.1 lb. of cream cheese with ½ cup of caster sugar and 1 tsp of vanilla extract using an electric mixer until smooth. Beat in the eggs, one at a time and mix well.

Pour the vanilla cheesecake mixture into the prepared base.

Bake in a pre-heated oven at 180°C – 355°F for 20 minutes. Then let it cool for 5 minutes.

Beat the remaining cream cheese, caster sugar and vanilla extract until smooth. Beat in the yogurt and pour the mixture over the baked base.

Bake for a further 10-15 minutes until just a little wobbly in the centre. Let it cool in the oven with the door ajar, then chill it in the fridge.

To make the raspberry sauce, heat up the raspberry and caster sugar together with the water until the sugar melts.

Then blend and sieve to obtain a smooth sauce (you may need to add a little water if the sauce is too thick).

Let it cool down and then serve it with the cheesecake!