Step 1: Preheat your oven to 160°C (320°F) and line an 8-inch springform pan with parchment paper.
Step 2: Mix the crushed biscuits with melted butter until the texture resembles wet sand. Press into the bottom of the pan and bake for 10 minutes.
Step 3: Prepare the raspberry sauce by simmering 200g raspberries with 75g sugar over medium heat until thickened. Strain through a sieve to remove seeds and set aside to cool.
Step 4: In a large bowl, beat the cream cheese and 200g sugar until completely smooth and creamy.
Step 5: Mix in the Greek yogurt, cornstarch, and vanilla bean paste until well combined.
Step 6: Add the eggs one at a time, mixing on the lowest speed just until combined to avoid air bubbles.
Step 7: Pour the cream cheese batter over the cooled crust. Drop small spoonfuls of the raspberry sauce onto the surface.
Step 8: Use a toothpick to swirl the sauce through the batter to create a marbled effect.
Step 9: Bake for 55-60 minutes or until the edges are firm but the center still has a slight jiggle.
Step 10: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Chill in the fridge for at least 6 hours before serving.