I made this to take to a family party, and it served at least 10 guests. Blitz 300g chocolate digestive biscuits in a food processor
until you have fine crumbs, pour in 60g melted butter, blitz again and tip into a 23cm springform tin, lined with baking parchment.
Press down with the back of a spoon to form a firm base and chill in the refrigerator for 30 minutes. Beat 4 x 180g tubs of full-fat
cream cheese with 100g icing sugar. Melt 5 x 100g bars of white chocolate in a bain-marie (a basin set over a pan of simmering water),
remove from the heat and let cool a little. Add a large dollop of the cream cheese to the melted chocolate and mix well until smooth and
glossy, then continue to add the remaining cheese in stages, mixing well each time. Pour this into the springform tin, level off with the
back of a spoon and chill for several hours, until set. Serve topped with a selection of berries – I used raspberries, blueberries and
red currants, which nicely offset the sweetness of the cheesecake.