The sweetness of this cheesecake comes entirely from the white chocolate so you can imagine this is not your everyday desert. However its richness means you only need a small slice to feel satisfied. I like to serve this cheesecake with fresh fruit or sharp fruit compote.
For the base
200g plain chocolate digestive biscuits
50g unsalted butter
For the filling
450g white chocolate, broken in to pieces
800g full-fat cream cheese
250ml sour cream
1 tbsp vanilla extract
fresh fruit to decorate
Preheat the oven to 160C/140C Fan/Gas mark 3. Make the base: put the biscuits in a plastic bag and crush them using rolling pin. Melt the butter and combine with the crushed biscuits. Using the back of metal spoon, press the mixture evenly into the bottom of a deep loos-bottomed 20 or 22cm round cake pan. Chill the base for at least 30min in the fridge. To make the filling start with melting the chocolate in a heatproof bowl set over a pan of gently simmering water, allow to cool slightly. In a bowl, stir the cheese, sour cream, eggs and vanilla extract with wooden spoon to combine together, do not over mix it. Add the melted chocolate and stir until smooth. Spread the mixture evenly over the base and level the top. Bake for 50min or until the mixture feels firm round the edges and is slightly soft but set in the middle. DO not overcook the cheesecake. Remove from the oven and leave to cool completely. Once cooled place in the fridge overnight. Decorate with fruit just before serving.