Start by heating the oven to 200°C. Line a large 22cm tin with 2 sheets baking paper. Mix together the gluten-free biscuits and butter and press into the bottom of the tin. Next, for the filling blitz together in a liquidizer the condensed milk, eggs, vanilla and cream cheese. Add in the cream and blitz again to mix. Pour the mixture into the tin and place into the oven on the middle shelf. Bake for approximately 50-60 minutes. Remove from the oven and allow to cool down completely in the tin. Meanwhile, make the raspberry coulis by placing the frozen raspberries, sugar and lemon zest into a pan with 150ml water and cook together for 10-15 minutes. Allow to cool down completely before serving with the cheesecake.