Mix biscuit crumbs and butter. Then press into the base of a greased and paper-lined (base and sides) 22cm round springform pan. Chill.
Pass jam through a sieve to remove seeds then set aside.
Beat Farmer’s Table cream cheese and sugar until smooth. Add eggs, sour cream and cooled chocolate. Stir through the frozen raspberries then pour into the prepared base.
Drop tablespoons of raspberry jam over filling and swirl lightly with a skewer.
Bake at 140°C for 80 minutes until only just set. Allow to cool in the oven with the door ajar. Chill.
Decorate with an arrangement of chocolate easter eggs.