Preheat the oven to 150°C.
Crumble the digestives into a food processor, and add in the oats and almonds. Blitz for around 30 seconds, until it forms crumbs like a chunky flour.
Melt the butter or spread in a pan over a low heat. Once melted, mix into the biscuit mixture well, ensuring it is evenly distributed. Press the crumb mixture into a lined 8-inch springform tin.
Add all of the filling ingredients except for the raspberries to a mixing bowl, and blend with an electric whisk on low speed for two minutes, until thickened and creamy.
Pour a thin layer of the mixture into the tin on top of the biscuits. Layer the raspberries on top, before pouring over the rest of the mixture.
Place in the centre of the oven, and bake for one hour and 15-20 minutes, until it is just set with a slight wobble, and starting to golden only minimally. Turn off the oven and leave the cheesecake to cool with the door slightly ajar, to prevent it from cracking. Remove from the oven once cool.
Meanwhile, make the raspberry sauce for topping by placing a saucepan on a low heat, and adding the frozen berries. Slowly add the water one tablespoon at a time, and allow it to reduce down until it forms a coulis style sauce, after about 8-10 minutes.
Once the cheesecake has cooled completely, remove from the tin and pour over the raspberry sauce. Keep in the fridge until ready to serve, and then top with fresh raspberries and sprinkle with flaked almonds.

Keep in the fridge for up to three days.

This quark raspberry cheesecake recipe is the perfect nutritious dessert