Line base of a 20cm spring form pan with baking paper.
Break biscuits into a food processor. Process until it resembles fine crumbs. Add butter and process until combined. Press over base of pan. Chill.
In a blender, combine condensed milk with cream cheese. Mix well.
Dissolve gelatine in 1/3 cup hot water. Add to cream cheese mixture and blend well. Pour over biscuit base and chill for 2 hours or until set.
Melt chocolate until smooth. Lay a sheet of baking paper on the bench. Pour chocolate over, smooth with a knife and allow to set. Cut into strips and arrange over cheesecake. Top with raspberries and dust with icing sugar.