No-bake chocolate raspberry cheesecake on a chocolate granola crust

Mix the dry ingredients for the chocolate granola crust, add honey and butter, and mold into a neat disk.

Bake about 15 minutes at 375F, 180C.

Sprinkle chopped chocolate over the hot granola disk; cool completely, then move to a flat platter.

Melt bittersweet chocolate over a bain-marie.

Mix the room temperature cream cheese, crème fraiche, sugar and vanilla, starting on low and increasing the speed as it comes together; warming with a blowtorch or microwaving the cream cheese helps it end up smooth and lump-free.

For the ganache, blend hot half and half with the melted chocolate and cool to 75F, 25C.

Incorporate the room temperature ganache into the cheesecake mixture.

Fill the cake ring, even out with a small offset spatula, and freeze overnight.

For the jelly, add a dash of water and the sugar and agar agar mixture to raspberry puree, bring to a boil and cook two minutes.

Cool to 95F, 35C, cover the top of the frozen cake evenly, and freeze about 20 minutes to set.

Keep frozen to serve later, or remove the cake ring using a hairdryer, set the cake on the granola disk and refrigerate a few hours to thaw.

Cut into 12 portions.