Combine the White Choc and Macadamia Nut Cookie crumbs and melted butter and press into the base of 4 greased and lined 10cm mini round spring form pans. Place in refrigerator to chill.
Beat the cream cheese and sugar with an electric mixer until smooth. Stir in the gelatine. (Make sure gelatine has cooled to room temperature before adding in). Fold through the cream and raspberry jam. Using a round tipped piping bag, pipe the cheesecake mix in small drops over the set bases. Refrigerate for 3 hours or until set.
Remove the cheesecakes from the tins. Decorate with fresh raspberries and serve.