Raspberry and coconut cheesecake recipe

Ingredients

• 75 g unsalted butter, melted, plus more for the tin
• 250 g chocolate digestive biscuits
• 450 g full-fat cream cheese
• 140 g caster sugar
• 1/2 tsp fine sea salt
• 300 g coconut cream
• 150 g soured cream
• 3 large eggs, lightly beaten
• 200 g raspberries
• 1/2 quantity of the salted caramel sauce
• 220 g caster sugar
• 80 ml water
• 160 ml double cream (heavy cream)
• 1/2 tsp sea salt flakes
• 1 tbsp unsalted butter