Step 1

Pre-heat your oven to 170c/325f. Also grease and line the bottom and sides of an 8 inch cake tin, leave this aside.

Step 2

Start by crushing your biscuits. You can either do this in a food processor, or add them into a food bag and hit them with a rolling pin.

Step 3

Mix these crushed biscuits with the melted butter and chopped pistachios.

Step 4

Add this into your prepared cake tin and press it down until you get a flat even layer. Leave this aside whiles you make the cheesecake batter.

Step 5

In a large bowl, add the cream cheese, sugar, corn flour, vanilla extract and pistachio spread. Mix these together until smooth.

Step 6

Add half of the cream, whisk until combined. Then whisk in the remaining cream.

Step 7

Now whisk in the melted white chocolate.

Step 8

Add this into your tin and spread it out.

Step 9

We're going to bake this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.

Step 10

Carefully place this into your oven and bake at 170c/325f, for around 45-55 minutes. It's done when the sides look set but the centre is still slightly jiggly.

Step 11

Once baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.

Step 12

After an hour, take the cheesecake out of the oven. Let this cool down completely, then place it into your fridge and leave to set overnight.

Step 13

The next day take the cheesecake out of the tin and decorate it if you want.

Step 14

I just melted some pistachio spread and added it on top, then added some whipped cream and some chopped pistachio. This is all optional.

Step 15

Now you can cut into it and enjoy!