200g/7oz fresh raspberries
500g/1lb 2oz fresh raspberries
100g/3½oz caster sugar
3 tbsp honey
50g/1¾oz icing sugar
60g/2¼oz pinhead (coarse) oatmeal
250g/9oz finely-milled oatcakes
125g/4½oz unsalted butter, melted, plus extra for greasing
350g/12oz full-fat cream cheese
4 medium free-range eggs
350g/12oz crowdie or ricotta