Melt the butter.

Leave the butter to soften the cream cheese at room temperature.

Juice the lemons.

Soak the gelatine in cold water for 5 minutes.

Fit the Knife blade to the food processor bowl.

Grease and line the square tin.

Pre heat the oven to 180°C.

Add the first 2 of Ingredients 1 (pumpkin seeds, pistachios) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Pulse until the ingredients are roughly chopped.

Add the next of Ingredients 1 (biscuits) into the food processor bowl.

Pulse until the mixture resembles coarse sand.

While the machine is running add the last of Ingredients 1 (butter).

Continue until the mixture is combined.

Transfer the mixture into the square tin.

Press down firmly so the base is flat and even.

Bake for 10 minutes at 180°C.

Fit the Blender attachment to the machine.

Add Ingredients 2 (raspberries, Turkish delight, lemon, water) into the blender goblet.

Blend until smooth.

Strain the purée into a jug and set aside.

Clean the food processor bowl and fit the Dual Whisk tool.

Add the first 2 of Ingredients 3 (cream cheese, sugar) into the food processor.

Mix until smooth and creamy.

Add the last of Ingredients 3 (cream) into the food processor.

Mix until the mixture has thickened.

Add Ingredients 4 (gelatine, water) into a small bowl.

Microwave in 20 second intervals until the gelatine has dissolved.

Add 1/3 of the gelatine mixture to the purée.

Add the rest of the gelatine mixture to the cream mixture.

Add Ingredients 5 (lemon juice) to the cream mixture.

Mix until combined.

Add half of the raspberry purée to the cream mixture.

Mix until just combined.

Pour the cream mixture into the square tin.

Scatter over Ingredients 6 (turkish delight).

Drizzle the rest of the purée over the cheesecake.

Chill for 4 hours.

Serve.

Decorate with pistachios, rose petals and pomegranate seeds.