To make the crust:Line the base of a round spring form cake pan with baking paper.
Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.
Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set. To make the filling: 1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.
Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
Refrigerate for at least 2 hours before serving.
This impressive cheesecake will be your showstopper dessert for Birthdays, Christmases and parties of all kinds. With the winning combo of tangy raspberries and indulgent chocolate, you can't go wrong!
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