To make the base, blitz Digestive Biscuit (200 gram), Unsalted Butter (100 gram), Granulated Sugar (1 tablespoon), and Salt (1/2 teaspoon) together until it forms a sandy mixture.
Line and grease an 8-inch spring form pan. Transfer the mixture into the pan and press firmly. Put it in the fridge to set.
Preheat oven to 300 degrees F (150 degrees C) or 265 degrees F (130 degrees C) fan-forced.
Soften the full-fat Cream Cheese (700 gram) at room temperature. Cream the cream cheese and Granulated Sugar (150 gram) until combined on medium-low speed.
Add in Egg (3), one at a time.
Add in Vanilla Extract (2 teaspoon), plain All-Purpose Flour (2 tablespoon) and remaining Unsalted Butter (100 gram). Mix on medium-low speed until combined.
Transfer your cheese mixture into the chilled pan. Bake it in oven for between 1 hour and 1 hour and 20 minutes. It is normal if it cracks. Nobody is going to see because it is going to be covered.
Let it cool in the pan for at least 30 minutes, before removing it from the pan and let it cool in the fridge for few hours.
Microwave Raspberry Jam (120 gram) until it liquefies. Spread on top of the cheesecake. Garnish with Fresh Raspberries (340 gram).
To make the glaze, strain Apricot Preserves (1 tablespoon) and Water (1 tablespoon) together. Brush it on the raspberries. Let it set in the fridge for a few hours before serving.
Sprinkle Fresh Mint Leaves (to taste). Serve and enjoy!