Melt the cacao butter buttons for 10 min/37°C or 100°F/speed 3/MC on.
Continue cooking for a further 5 min/37°C or 100°F/speed 3 and add each chocolate cheesecake ingredient.
Once all chocolate cheesecake ingredients are added, blitz for 10 sec/speed 5. Set aside and don't wash the bowl.
Add base ingredients to mixer bowl, blend for 15 sec/speed 5.
Remove base mixture and press into the bottom of a springform pan.
Pour reserved chocolate cheesecake mixture on top of base, smooth with a spoon and place it in the freezer for 20 min.
Add frozen raspberries to mixer bowl, blend for 1 min/speed 5. Pour over chocolate cheesecake mix.
Decorate cheesecake as desired, such as cacao nibs, sour cherries and macadamia nuts. Return to freezer for 1 hour or until ready to serve. Remove from freezer 30 minutes before serving.