White chocolate and vanilla cheesecake

1. 1

   Break up the digestive biscuits, I do this by placing them in a bag and using the rolling pin by rolling over the biscuits it makes them nice and fine easily

2. 2

   Melt the butter then mix with the crushed biscuits

3. 3

   Level the mixed butter and biscuits to a greased 24cm cake tin I find that using a springform based tin is easier then bake the leveled mix for 10 minutes at 180c

4. 4

   Place the baked biscuit base in the fridge to cool while you prepare the rest of the mix

5. 5

   Mix the sugar and cornflour in a bowl then add the cream cheese and beat with a whisk then add the eggs and beat well

6. 6

   Slowly add the cream and beating until smooth then set the mixture aside and begin to melt the chocolate

7. 7

   Add the melted chocolate to the mixture and beat well then scrape the mixture onto the cooled biscuit base.

8. 8

   Remember to grease the cake tin again first!

9. 9

   Bake at 200c for 40 minutes

10. 10

    Allow to cool overnight then enjoy!

* Per serving · 4 servings · Values may vary.