Crust: In a bowl, mix the crushed crackers with melted butter and salt until well combined. Pour the crumbs into a 6-inch (15-centimeter) spring-form pan and press down hard with the back of a spoon (or measuring cup). When ready, place the pan in the freezer.
Cream cheese layer: In a mixing bowl, whisk together cream cheese, 1 cup of fresh raspberries and powdered sugar. When done, in a separate bowl whip the cream until stiff. Fold the cream into the cream cheese mixture. At last fold in the remaining raspberries.
Assembling: Take the spring-form pan out from the freezer. Spread the cream cheese layer over, making sure there are no air gaps (press the mixture down with a spoon). Cover with cling film and refrigerate for at least 3 hours before serving (overnight is best). Decorate with fresh blueberries and serve.
Notes
Either Graham crackers (US) or digestive biscuits (UK) can be used to make the crust.
Powdered sugar (US) = Icing sugar (UK).
Whipping cream can be substituted with heavy cream.
The prep time does not include chilling time (3 hours or overnight).
Do not use frozen raspberries. They would thin the cream cheese layer and the cheesecake would not hold its shape.
If in doubt or if you need more (detailed) information or tips, please read the whole post.
