Step 1

Lightly grease a 10 or 11 inch fluted edge tart pan with a removable bottom.

Step 2

Mix together the graham crumbs, melted butter and sugar.

Step 3

Press into the bottom and sides of the prepared pan. Chill in the fridge while you prepare the filling.

Step 4

Soften the cream cheese by beating it with an electric mixer.

Step 5

Melt the white chocolate and 1 tbsp whipping cream together in a double boiler. Take it just to the point of melting and no further. You want this mixture as close to room temperature as possible. (I use a small glass bowl that fits over my smallest saucepan. The boiling water should not touch the bottom of the bowl.)

Step 6

In a clean bowl whip the cream, icing sugar and vanilla to firm peaks.

Step 7

Slowly beat in the softened cream cheese, a few spoonfuls at a time and whip well before folding in the melted white chocolate.

Step 8

Pour the filling into the prepared crust and spread evenly. Chill for several hours or overnight before garnishing with your favorite summer fruits or berries. Sliced peaches or sweet plums are also delicious toppings.