4 tablespoons raspberry jam
8 oz fresh raspberries plus more for decorating
2 teaspoons gelatin powder
8 oz package of brick cream cheese
7 oz crème fraîche
7 oz plain Greek yogurt
7 oz white chocolate, melted
Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven and chill for about 30 minutes.
For the filling:
Sprinkle the gelatin over 2 tablespoons of cold water in a microwave safe bowl and let sit for a moment. Dissolve the gelatin by microwaving the bowl on high for 20 seconds. Set aside and allow to cool.
Once the crust is completely cool, spread it with a layer of raspberry jam and a layer of fresh raspberries. Mound the white chocolate mixture on top and spread it so it completely covers the raspberries. Chill until set.
Before serving, decorate with more fresh raspberries.
Adapted from Sîan Cook's novel Chocolate: Best Kept Secrets of the Women's Institute.