Put the butter into a saucepan and melt over a low heat. Put the biscuits into a plastic bag and use a rolling pin to crush them to crumbs. Pour the crumbs into a large bowl and then add the melted butter. Mix thoroughly and then press the mixture into the base of a large cake tin or individual mousse rings. Press down firmly to create an even layer for the base of your cheesecake(s). Chill in the fridge for at least 1 hour.
Break the chocolate into small pieces and place in a heatproof bowl. Bring the double cream to the boil and then add it to the chocolate. Stir until all of the chocolate has melted and you have a smooth ganache.
Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Place the cream cheese, icing sugar and vanilla seeds in a bowl and beat with an electric whisk until smooth. Fold in the mint syrup and the chocolate ganache and then spoon the mixture on top of the biscuit base. Use the back of a dessert spoon to smooth down the surface and then chill for a few hours or overnight if possible!
Remove the cheesecake(s) from the moulds and top with a fresh raspberry or two to serve.
«Gently warm the sides of the cheesecake moulds with a blowtorch to make it easier to remove them.»