Process biscuits in a food processor till you end up with a sand like crumb, then add melted Vegan Butter and process till biscuits are moistened.
Firmly press into the base of an 8 inch springform tin or cake ring. Place in the freezer whilst making filling.
Make the filling. In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Maple Syrup, Almond/Soy Milk and salt. Blend on high till completely smooth.
Once smooth, divide mixture into half. Blend one half of the mixture with the melted Cacao Butter, 1 1/2 tablespoons of coconut oil and vanilla pod seeds. Blend the other half with the raspberries.
Alternate pouring both mixtures onto chilled crust, and use a skewer or chopstick to marble the mixture.
Set in freezer for at least 6 hours. When ready to eat, let cake thaw for 10 minutes, or eat frozen for a more "Ice Cream Cake" type experience.