Place the cookies and butter into food processor and process until finely crushed and well combined.
Divide cookie mixture into each muffin hole and press over the base.
Refrigerate for 10 minutes.
Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Quickly, whisk with a fork until the gelatine has dissolved. Set aside to cool.
Then, using an electric mixer, beat cream cheese, condensed milk, and vanilla until light and fluffy.
Gradually beat in gelatine mixture until combined.
Pour mixture into prepared pan, leveling the tops with a spatula.
Gently top with chocolate shavings and/or a raspberry.
Refrigerate for 3 hours or until set.
I use a potato peeler on a block of chocolate to make chocolate shavings to decorate with. I also added some raspberries on top for a bit of colour and I really like the hit of flavour of the raspberry while eating the cheesecake.