Combine the biscuit crumbs and butter, then press into the base of 6 serving glasses or jars. Chill.
Melt the Philly and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
Whip together the cream and sugar until stiff. Stir the gelatine mixture into the Philly mixture, then fold through the cream. Sweeten the raspberry puree with sugar in a separate bowl.
Spoon half the Philly mixture into prepared glasses then top with half the puree. Spoon over remaining Philly mixture and puree. Use a knife to lightly swirl the puree through the Philly. Chill for 2 hours or until set. Decorate with the fresh raspberries just prior to serving.