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Preheat the oven to 160C/140C fan forced. Line the base and side of a 22cm springform pan with a baking paper.
Break up biscuits into a food processor and process until mixture resembles fine crumbs. Add butter and process until combined. Tip into the prepared pan. Use the back of a spoon and a straight-sided glass to spread and press the biscuit mixture firmly over the base and up side of the pan. Cover with plastic wrap and place in the fridge to chill while you make the filling.
Use a clean food processor to process the cream cheese and condensed milk until combined. Add the eggs and process, occasionally scraping down the sides of the bowl with a spatula, until combined. Add the cream and vanilla, and process until well combined.
Pour cream cheese filling into the cheesecake base. Spread evenly and smooth the surface. Drizzle raspberry puree over the top, then use a knife to swirl through the cream cheese mixture. Stand pan on a baking tray and bake for 1 hour 10 minutes or until just set. Turn off the oven and set the door ajar. Allow the cheesecake to cool completely in the oven. Place in the fridge to chill for 6 hours or overnight.
Release cheesecake from the pan and transfer to a serving plate. Slice to serve.