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Preheat the oven to 160C.
Melt the butter in a frying pan, then blitz the biscuits in a food processor and mix with the melted butter.
Spread the biscuit base into an even layer in the pan.
Crack eggs into the food processor, add vanilla extract and most of the icing sugar and blitz until smooth.
Add cream cheese and lemon juice to the mixture and pour over the biscuit base.
Mash half the raspberries with the remaining icing sugar and swirl it through the top of the cheesecake.
Bake the cheesecake for 15 minutes, then top with remaining raspberries and extra icing sugar before baking for 10 more minutes.
Cool on a counter, then chill in the fridge for 2 hours before serving.
Notes swap out the raspberries for strawberries or blackberries and try making the base with a different biscuit type if you would prefer.