Before you start this recipe line a 20cm round springform tin with non-stick paper and heat the oven to 180C. Crush the digestive biscuits in a food processor and mix in the melted butter. Press the mixture into the prepare cake tin and bake for 5 minutes. Meanwhile, you can prepare the chesecake filling. Place the cream cheese, flour, caster sugar, vanilla essence, eggs and yolk and the yogurt in a bowl and mix well till you have a light creamy mixture. Carefully stir in the lightly frozen raspberries (freezing them helps to keep them together) and pour over the biscuit base in the tin. Bake in the oven for 40 minutes, by which time the cheesecake should be set but still slightly wobbly in the centre. Remove the cheesecake from the oven and allow to cool completely in the cake tin. Whilst the cheesecake is cooling down, place half of the remaining raspberries in a small saucepan with the icing sagar and heat for 2 minutes. Pour the warmed raspberries into a sieve and press through with the back of a spoon to produce a nice raspberry sauce. When the cheesecake is completely cooled and you are ready to serve, remove it from the tin and place on a serving plate. Pour over the raspberry sauce and decorate the top with the remaining raspberries. Suggestedaccompanying wine: DELICATA Casela Moscato Sweet white wine