• Line the base of an 8” (20cm) loose bottom tart tin with baking parchment. Grease the sides with butter. Note: There is no added sugar in this recipe as most of the sweetness comes from the white vanilla chocolate.

Make the Biscuit Base

• Using a food processor, blitz the biscuits to a fine breadcrumb consistency.
  250 g Biscuits
• Add the melted butter and mix until well combined ensuring all the biscuit crumbs are coated in butter. If not, the base will not set.
  100 g Unsalted butter
• Pour the biscuit base mixture into the prepared tart tin. Use a small spoon to help flatten the sides and base. TIP: This is a thick cheesecake biscuit base, so be as firm as you can in order for the biscuit base to set correctly. If it is too loose, the cheesecake base will crumble when sliced.
• Place in the fridge to set while you make the Cheesecake Filling.

Make the White Chocolate Cheesecake Filling

• Melt the chocolate in a heatproof bowl over a pan of simmering water. When half the chocolate has melted, take the bowl off the heat and let the remaining chocolate melt in the residual heat. Leave to cool but not set.
  300 g White Chocolate drops
• Using a wooden spoon or spatula, mix together the Mascarpone and Full Fat (Philadelphia) Cream cheese until well combined. Do not overmix or the mixture could split and become runny.
  110 g Full Fat Cream Cheese, 250 g Mascarpone
• Gradually add the double cream and vanilla extract and mix until thick and creamy.
  200 ml Double cream, 1 teaspoon Vanilla Extract
• Using a hand held mixer, add the cool melted chocolate. Mix until fully incorporated with the rest of the filling. It’s fine to have a few pieces of unmixed chocolate in the filling. TIP: Ensure the melted white chocolate is cold enough before mixing with the cream cheese filling or it may split and become too runny to set.
• Carefully pour the white chocolate filling evenly over the biscuit base let it find its own level and place in the fridge to set for several hours, preferably overnight.

To Decorate the Cheesecake,

• Melt the white chocolate in a bowl of simmering water, leave to one side to cool a little. Whip together the double cream and vanilla extract to soft peaks, place the whipped cream into a piping bag fitted with a suitable rosette nozzle. TIP: Do not overbeat the cream or it will go grainy and could turn to butter.
  175 ml Double or whipping cream, 50 g White Chocolate drops, ½ teaspoon Vanilla Extract
• Remove the cheesecake from the fridge and drizzle the cool melted chocolate over the centre, then decorate with swirls of piping around the edge. Finish off with chocolate drops on top of the whipped cream.