For the this recipe, we will not be making a biscuit base. Instead, line the base of a spring form cake tin with a layer of the raspberry Jaffa cakes. Next, make the filling by blitzing together the defrosted raspberries, mascarpone, ricotta. Place the gelatine sheets to soak in the lemon juice till soft, then heat to melt. Add this mixture along with the lemon zest to the cheesecake filling and blitz together. Spoon half of the filling over the base and cover with another layer of the Jaffa cakes. Spoon over the remaining filling and smooth out. Place in the fridge to chill for 2-3 hours. When ready, heat the pistachio paste and spread over the top. Spoon the fresh raspberries in the middle and break over any remaining Jaffa cakes if you have. Remove from the tin, place onto a serving plate. Sprinkle over the chopped pistachios and dust with icing sugar.