Line the base and sides of a 23cm springform pan with non-stick paper. If your pan has removable walls you should insulate it externally with 3 pieces of foil. Preheat the oven to 160° C fan.

Put the raspberries with the sugar in a pan. Dissolve the cornflour in the water and add it to the pan. Let it simmer (about 4-5 minutes), until the raspberries break down a bit and the sauce becomes a little thicker. Transfer the sauce to the pan and cover the base.

In a food processor fitted with a metal blade, place all the ingredients for the cheesecake except the eggs. Blend well until you have a smooth cream. Add the eggs and blend again until mixed.

Using a large soup spoon, carefully transfer the cheesecake mixture to the pan on top of the raspberries. If the raspberry mixture mixes a little with the cheesecake in the base it's ok, you just don't want them to mix too much.

Transfer the pan to a larger one in which you will put boiling water (water-bath). Bake at 160° C fan for 50-55 minutes.

Remove the pan from the water and let the cheesecake cool for 1 hour. Turn it over on a serving plate discard papers and put it in the fridge to chill well before serving.