• For the base - 75g butter, melted and 200g digestive biscuits, crushed
• 150g good-quality white chocolate, melted and cooled slightly
• 250g cream cheese, at room temperature
• 350ml double cream
• To decorate - 250g fresh raspberries

1. To make the base, stir the melted butter into the crushed digestive biscuits.
2. Press the mix into the base and sides of a 7-inch tart tin. Make sure the biscuit comes all the way up to the edges of the tin. Refrigerate until you’re ready to add the next layer.
3. To make the white chocolate cheesecake layer, first melt the white chocolate in a heatproof bowl over a pot of simmering water. Stir this occasionally to help it to melt. Set aside to cool to room temperature.
4. In a separate bowl, whisk the double cream until stiff peaks form. Set aside.
5. Add the cream cheese to the white chocolate and whisk to combine. Fold in the whipped cream and stir until smooth and combined.
6. Add this to the biscuit layer and refrigerate overnight to set.
7. When ready to serve, top with fresh raspberries before slicing.