Preheat your oven to 160 degrees Celsius and line a 20 cm round cake tin with baking paper.

Crush the digestive biscuits into a fine powder and combine them with the melted butter, then press the mixture into the bottom of your prepared tin.

In a separate bowl, combine the cream cheese, sugar, and flour. Mix until smooth and well blended.

Add the eggs one at a time, ensuring each egg is well incorporated before adding the next.

Add the sour cream and vanilla extract. Mix well until smooth and creamy.

Pour the cream cheese mixture over the biscuit base in the cake tin.

In a blender, puree the raspberries and raspberry jam. Then drizzle this mixture over the cream cheese layer, using a knife to gently swirl it into the cream cheese to create a marbled effect.

Bake for 1 hour or until set and the centre is slightly jiggly. Let the cheesecake cool in the oven with the door open, then refrigerate for at least 4 hours or overnight before serving.