Mix melted butter with crushed biscuits. Divide mixture between 24 cupcake papers.
Refrigerate approx. 10-15 min.
Dissolve gelatine in boiling water, mix thoroughly.
Beat cream cheese and sugar in a medium bowl until smooth. Add gelatine mixture and cooled, melted Milkybar, stir until combined. Whip cream and fold into mixture.
Carefully top biscuit crumb with cheesecake mixture, smoothing the top down as you go.
Refrigerate until set.
Top with raspberries and grated Milkybar
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