White Chocolate Cheesecake

8oz (225g) chocolate digestive biscuits
5oz (125g) butter
12oz (325g) white chocolate
8fl oz (227ml) double cream
1 1/4lb (550g) full-fat soft cheese
2 1/2oz (65g) caster sugar
1 1/2tbsp plain flour
1tsp (5ml) vanilla extract
3 eggs, size 3
4oz (100g) plain chocolate
Put the digestive biscuits into a food processor and process for 1 min until
finely crushed. Melt 4oz (100g) butter in a saucepan. Stir in the biscuit
crumbs and mix thoroughly.
Spoon into an 8in (20.5cm) springform cake tin. Using the back of a metal
spoon, press the mixture evenly over the base and sides. Freeze for 30 min.
Meanwhile, put 6oz (150g) white chocolate and 6fl oz (170ml) double cream in
a bowl set over a pan of simmering water. Melt slowly but do not stir.
In a clean bowl, whisk together soft cheese, sugar, flour and vanilla extract.
Whisk in eggs one at the time, then melted chocolate and cream until mixture
is smooth.
Pour mixture over biscuit base and smooth the top level with the back of a
spoon. Put tin on a baking sheet, bake at 350=B0F, 180=B0C, Gas 4 for 45 min.
Cover with foil and cook for a further 15-20 min.
Cool then chill for 1 hour. Remove from tin.
Meanwhile, melt the remaining white chocolate, spread onto a baking sheet
and leave to harden.
Put remaining butter, cream and plain chocolate into a saucepan and heat
until melted. Stir until smooth. Pour over chilled cheesecake and smooth
over with a palette knife. Chill for 1 hour.
Hold a sharp knife at an angle and draw acrss the set white chocolate to
form curls. Use to decorate the cheesecake. Serve in slices.