Melt the butter in a saucepan. Stir in the crushed biscuits. Press the mixture into the base of a 20.5cm (8 inch) round, loose-bottomed cake tin. Chill.

Meanwhile, place the lemon juice in a small bowl. Sprinkle over the gelatine. Leave to stand for 10 minutes, then place the bowl over a pan of simmering water, stirring occasionally, until the gelatine has dissolved. Leave to cool.

Puree half the raspberries, rub through a sieve and reserve.

Beat together the cream cheese, soured cream and Milk, then stir in the cooled gelatine.

Carefully fold in the raspberries and puree to create a rippled effect. Spoon over the biscuit base and chill for 1 1/2 - 2 1/2 hours, until set.

Just before serving decorate with fresh raspberries.