For the vanilla cream:
Heat the cream and the Tick Tock Vanilla Rooibos tea in a saucepan over a low heat, and stir continuously until the cream begins to steam.
Remove the pan from the heat before it boils, and leave to sit for 10 minutes. Pour the cream into a heat proof container. Cover the cream with a layer of cling film and place in the fridge to set.
For the biscuit base:
Line a 6 inch springform cake tin with baking paper. Place the digestive biscuits into a food processor and blitz until they resemble a fine crumb.
Place in a bowl, and mix in the melted butter and 1 tsp of Tick Tock Vanilla Rooibos tea using a wooden spoon.
Pour the mixture into the cake tin and press down so that it sits evenly in the bottom of the tin. Place in the fridge to set, while you're making the cheesecake.
For the cheesecake:
Place the cream cheese and granulated sugar in a bowl, and combine using an electric mixer. Mix in the yoghurt, lemon juice and vanilla extract.
Pour the vanilla cream into a separate bowl, and whip using an electric mixer until smooth and fluffy.
Fold the cream cheese mixture into the vanilla cream using a spatula and a gentle folding motion.
Pour the mixture over the biscuit base and spread evenly. Place the cake tin in the fridge while you make the Rooibos syrup.
For the rooibos syrup:
Soak the Tick Tock Original Rooibos tea bags in 240ml boiling water for 10-15 minutes.
Remove the tea bags and pour the tea into a saucepan. Bring to a boil then reduce the heat.
Add the sugar whilst continuously stirring. Once the sugar has dissolved, remove from the heat and let cool.
Slice the vanilla cheesecake, pour the rooibos syrup on top along with a sprinkle of raspberries, and enjoy!