Firstly, make the base:
Melt butter and add the tablespoon of Scotch whisky and the crushed biscuits. Press mixture well down into a greased loose-bottomed 8-inch cake tin. Chill for 30 minutes in fridge.
To make the filling:
Beat cream cheese and caster sugar together until smooth. Whip double cream and whisky until softly stiff and fold into cream cheese mixture. Spoon over biscuit base and chill well.
For the topping:
Soak the raspberries in honey and whisky. Leave for 30 minutes, then strain raspberries, leaving approximately 4 fluid oz juice (top up with whisky if
necessary). Make a paste with 2 tablespoons of juice blended with arrowroot. Heat remaining juice with caster sugar until almost boiling. Stir in arrowroot paste and return to a very low heat, continually stirring until glaze is thick. Stir raspberries into glaze, and then leaveuntil cool. Spoon raspberry glaze over cheesecake.
Decorate: Whip cream with a tablespoon of
whisky until softly stiff and use this to decorate the cheesecake. Sprinkle with malt whisky before serving.