Prepare the Base:

1. Line a 9×9-inch square baking tin with non-stick baking paper, leaving an overhang for easy removal.
2. Crush the gluten-free digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Mix the crumbs with melted butter until evenly combined.
4. Press the mixture firmly into the prepared tin to create an even base.
5. Refrigerate for at least 30 minutes to set.

Make the Cheesecake Filling:

1. In a large bowl, beat the mascarpone or cream cheese, icing sugar, and vanilla extract until smooth.
2. Gradually pour in the double cream while mixing, and beat for about 1 minute until the mixture begins to thicken.
3. Gently fold in the melted and cooled white chocolate until combined. Avoid overmixing to prevent the filling from splitting.
4. Carefully fold in the fresh raspberries, distributing them evenly throughout the mixture.

Assemble and Chill:

1. Spread the cheesecake filling evenly over the chilled biscuit base. Smooth the top with a spatula for an even layer.
2. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.

Decorate and Serve:

1. Once set, lift the cheesecake out of the tin using the baking paper overhang.
2. Cut into 16–25 squares, depending on your preferred size.
3. Sprinkle with grated white chocolate and top each square with a fresh raspberry. Add a drizzle of raspberry coulis if desired.