250g of fresh raspberries (or frozen, thawed)
250g of Philadelphia cream cheese
100g of icing sugar
200g of digestive biscuits
80g of melted butter
200ml of whipping cream
1 teaspoon of vanilla extract

Finely chop the digestive biscuits in a blender until you get a crumb-like consistency.
In a bowl, mix the cookie crumbs with the melted butter until smooth.
Transfer the mixture obtained into a rectangular pan covered with baking paper and compact it well on the bottom, leveling it with the back of a spoon. Place in the fridge to firm up while you prepare the filling.
Prepare the cheese and raspberry filling:

In a large bowl, beat the cream cheese with the icing sugar until smooth and creamy.
In another bowl, whip the cream with the vanilla extract until soft peaks form.
Gently incorporate the whipped cream into the cheese mixture, mixing with delicate movements from bottom to top so as not to dismantle the cream.
Add half of the raspberries to the cream and mix gently to distribute them evenly.
Assembly:

Take the pan from the refrigerator and pour the cheesecake mixture over the biscuit base, leveling it well with a spatula.
Spread the remaining raspberries evenly over the surface of the cheesecake.
Wrap around:

Using the baking paper, roll up the roll starting from the long side. Be careful to roll gently to avoid the cream coming out of the sides.
Once rolled, wrap the roll in baking paper and place in the fridge for at least 2 hours (preferably overnight) to firm up.
Serve:

Once cooled and firm, remove the baking paper from the raspberry cheesecake roll.
Cut the swivel into slices and serve it fresh. You can decorate with additional fresh raspberries or a dusting of icing sugar if desired.
This Raspberry Cheesecake Swirl is a real delight and will surely make everyone who tastes it happy! Enjoy your meal!

Procedure:

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