Butter a deep 23cm springform tin.
Process oatcakes in a food processor until finely ground.
Blend in the melted butter and honey until combined.
Press the mixture into the tin base and refrigerate for one hour.
Preheat the oven to 180°C.
Toast the oatmeal and one teaspoon of sugar in a pan until golden.
Blend the crowdie, cream cheese, eggs, and remaining caster sugar until smooth.
Stir the toasted oatmeal into the cheese mixture.
Pour the filling onto the base and scatter 200g of raspberries on top.
Bake for 35 to 40 minutes at 180°C until the edges are set.
Cool the cheesecake inside the switched-off oven with the door ajar.
Purée 500g of raspberries with icing sugar and sieve to remove seeds.
Serve the cooled cheesecake with pouring cream and the raspberry coulis.