Break the chocolate into pieces and melt in a Bain Marie.
Remove from the heat and add ¼ cup of the heavy cream. Stir until you have a smooth mixture and set aside.
Put the cream cheese, allulose, vanilla extract and heavy cream in a large bowl. Whisk until smooth and firm.
Spoon in the white chocolate and stir well.
Pour the cheesecake mixture into the baking tin, over the base and smooth evenly.
In a small bowl, gently mash the raspberries. You want a mixture you can swirl.
Spoon the raspberry mixture on top of the cheesecake and gently swirl it in.
Cover and place the cheesecake in the fridge overnight to firm. (Or at least 8 hours).
Decorate with raspberries and grated sugar free white chocolate