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Preheat the oven to 160°C.
Melt the butter in a 28cm ovenproof frying pan over low heat.
Blitz the biscuits until they are in a fine crumb.
Spread and pat out the mixture into an even layer in the pan and bake for five minutes.
Crack the eggs into a processor with the vanilla and most of the icing sugar, blitz until pale.
Add in the cream cheese and lemon juice, then pour the mixture over the biscuit base.
Mash half of the raspberries with the remaining icing sugar, bake for 15 minutes.
Scatter the mixture over the rest of the raspberries, dust with extra icing sugar, and bake for another 10 minutes.
Switch to the grill to brown the top, then remove from the oven and let it cool.
Chill the cheesecake in the fridge for two hours before serving.