Raspberry No-Bake Cheesecake

Put the crackers in a plastic bag and bash them with a rolling pin to reduce them to fine crumbs. Mix with the melted butter and press in the bottom of a 25cm spring-form tin. Refrigerate. Pour the water over the gelatine and leave to hydrate for 5 minutes. Whip the cream to soft peaks. Mix the raspberry purée with the sugar and cream cheese. Melt the gelatine over a hot water bath (without boiling the water in the pan) and mix it into the raspberry mixture. Gently fold in the cream, a little at a time. Pour the mixture over the biscuit base and leave it to set for 4 hs in the fridge.