Preheat the oven to 180 C / 350 F / Gas mark 4. Grease and base line a 20cm spring form tin.
Toast the almonds until golden then blitz in a food processor until they resemble breadcrumbs. Gently melt the hazelnut butter and 40 g of the Sweet Freedom Choc Shot in a small pan for a few minutes then stir in the almonds, mixing together well. Spread the mixture over the base of the prepared tin.
Place the cream cheese in a large bowl and whisk in 200g of Sweet Freedom Choc Shot. In a smaller bowl, whisk together the creme fraiche and corn flour and then beat this mixture into the cream cheese, along with the eggs.
Fold in 125g raspberries then spoon the mixture into the tin, spreading evenly. Squeeze the remaining Sweet Freedom Choc Shot over the top and then make a swirl pattern by gently running a knife through the Sweet Freedom Choc Shot.
Bake for 20 minutes before reducing the temperature to 150 C / 300 F / Gas mark 2 and baking for a further 30 minutes. Turn off the oven and leave the cheesecake inside for 1 1/2 hours, whilst the oven cools down. If you want a creamy cheesecake leave the oven door slightly open, and for a drier, crumblier consistency leave the door closed.
Reserve 3 of the remaining raspberries then push the others through a sieve to make a thick luscious juice. Serve the cheesecake topped with the fresh raspberries and the juice poured over the top.