Method
Put four 2 × 9 cm metal rings on four serving plates.
Process the biscuits in a food processor until they look like coarse breadcrumbs. Melt the butter and add to the biscuits.
Press the mixture into the bottom of the metal rings and refrigerate.
Put the soft cheese in a bowl and whisk with the double cream, sugar and honey until soft peaks form.
Spoon the mixture into the rings and flatten the top. Put into the fridge for one hour.
For the coulis, blend the raspberries and sieve to separate the seeds from the fruit. Add the icing sugar.
Remove the metal rings from the cheesecake, decorate with a few raspberries and serve with the coulis.