Filling:
200g cream cheese
200g ricotta cheese
1/2 cup caster sugar
3 eggs
1 tbsp vanilla extract
300g sour cream
100g white chocolate, finely chopped
300g mixed berries (fresh or frozen)
extra sour cream and fresh raspberries, to serve

1 Preheat oven to 160°C. Lightly brush a 20cm x 6cm springform pan with a little melted butter.

2 To make base, process biscuits in a food processor until crushed. Add melted butter and process to combine. Spoon biscuit base into springform pan and press down base firmly using a small glass. Refrigerate until required.

3 To make filling, using an electric mixer, beat cream cheese until smooth. Add ricotta cheese and sugar, and beat until smooth. Add eggs, one at a time, and beat to combine. Add vanilla and sour cream, and beat to combine.

4 Using a large metal spoon, fold through chocolate and half of the berries. Spoon filling into prepared base and sprinkle with remaining berries. Place springform pan onto a baking tray and bake for 1 hour, or until cheesecake trembles when sides are tapped. Turn oven off and leave door ajar to cool. Remove cheesecake from oven and allow to cool completely. Refrigerate until needed. Serve with extra sour cream and fresh raspberries.

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