Base
300 g digestives
150 g unsalted butter melted
Filling
560 g full fat cream cheese
125 g icing sugar
1 tsp vanilla extract
300 ml double cream
300 g white chocolate melted
300 g fresh strawberries chopped
Freeze dried strawberries
Decoration
50 g white chocolate melted
150 ml double cream
2 tbsp icing sugar
Freeze dried strawberries
White chocolate strawberries

Instructions
Base
Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl
Tip the biscuits into a 8″/20cm deep springform tin and press down firmly
Cheesecake
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted
Leave to cool whilst doing the rest
In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth
Pour in the double cream and whisk until thick!
Once completed, pour in the cooled white chocolate, and whisk briefly to combine
Fold through the chopped fresh strawberries and some freeze dried strawberries
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set
Decoration
Drizzle over the melted white chocolate
Whip together the double cream and icing sugar and then pipe on in swirls! I used a 2D Closed Star Piping.
I then add some fresh strawberries to the top (6 usually) and sprinkle on some white chocolate sprinkles and the freeze dried strawberries
ENJOY!

Notes
I recommend using a 8″/20cm deep springform tin in this recipe!
You could easily serve this cheesecake with practically any fruit you like, but I find strawberries work exceptionally well
I buy my freeze dried strawberries online here