Coarsely powder the biscuits and add the melted butter to it. Mix well.
Grease an open bottomed tin with some butter and empty the biscuit butter mix. Tap with a spoon to flatten the and even it out. Chill in the fridge for 20 minutes to set it.
Now to make the cheesecake, whisk the cream cheese , milkmaid, raspberry compote and keep aside.
Now whisk the extra thick double cream till it is stiff. Now fold this into the cream cheese mix and pour this onto the chilled biscuit base layer in the tin. Let this set for at least 5-6 hours. Demould and cut it.
P.S : I have not used any gelatin or agar agar as the cream available here is very thick enough.