Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
Crush the digestive biscuits (100g) - I use a pestle and mortar, but you can also put the biscuits into a bag and bash them with a rolling pin too. I don't like to grind mine too finely as I like them to have a slightly crunchier texture.Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
Melt the white chocolate (175g). I melt mine in the microwave using 20 second bursts until the chocolate is just melted, stirring in between. You can also use a bain marie, or a saucepan over a very low heat if you prefer. Set the chocolate aside to cool - it must have cooled to room temperature before being added to the other ingredients.
Whip the double cream (150ml) until it forms a stiff peak.
Add the cooled, melted white chocolate to the whipped cream and whisk together.
Add the cream cheese (250g), caster sugar (100g) and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick.
Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you'll need to push it down to avoid air bubbles before smoothing).
Refrigerate until the cheesecake has set.
About 30 minutes before you want to serve your cheesecake check it has set. If it's looking a little soft move it to the freezer for the remaining time to set completely before serving.When you're ready to serve, carefully remove the cheesecake from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the edge to smooth it again.
First time making this recipe? Make sure you read through all of the extra notes and FAQs below the recipe for some extra tips.