Make the crust

1. Crush up the digestive biscuits.
2. Mix with non-fat milk until combined. Press into the bottom of a ramekin.

Make the cheesecake

1. In a small bowl, add cold milk to powdered gelatin and mix until dissolved. Let sit for 5 minutes. Then, add boiling water and mix until combined.
2. Transfer mixture to a blender. Add the rest of the cheesecake ingredients. Blend on high until completely smooth and creamy.
3. Pour mixture on top of crust.
4. In a microwave-safe bowl, heat dark chocolate until melted, about 20-30 seconds. Drizzle melted chocolate on top of cheesecake.
5. Let cheesecake set in the fridge for 1 hour or overnight.
6. When ready to serve, mix up 4 tbsp PB2 with 4 tbsp non-fat milk until smooth. Drizzle on top of cheesecake. Garnish with some fresh raspberries. Enjoy!