Chocolate Cheesecake

Serves 12

1.Start by melting the butter in a saucepan, then crush the biscuits either by hand or by processers (although if using a processers pulse it so there are large fragments to add a bit of a crunch) combine and put into a 30cm round dish, compress the biscuits using a potato masher and set aside to cool.

2.Break up and melt the chocolate in a pan above simmering water, when melted to take over the heat and leave to cool.

3.Whisk the double cream until it has thickened and add the sugar, when it has nearly reached the whipped stage slowly add the cheese until it has combined and the mixture is smooth.

4.Once the white chocolate is lukewarm slowly add to the mixture while mixing.

5.Spoon over the Biscuit base and even out with a palette knife.

6.Leave to set in fridge for at least 4 hours.