To make berry coulis, place sugar and 50ml water in a small saucepan over low heat and stir until sugar dissolves. Add raspberries and stand for 5 minutes. Process mixture in a food processor until smooth. Strain mixture through a fine sieve into a bowl, discarding seeds. Cover and refrigerate until needed.
Meanwhile, grease and line a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base of prepared pan and refrigerate until needed.
To make filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat
to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine.
Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with white chocolate layer and freeze for 5 minutes. Top with milk chocolate layer and refrigerate for 4 hours or overnight to set.
Slice cheesecake and place on serving plates. Drizzle over coulis and serve with extra raspberries to the side.