Step 1

About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).

Step 2

Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.

Step 3

Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.

Step 4

Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.

Step 5

Chill for 3 hours or, even better, overnight.

Step 6

Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.