1
Step 1: Crush the digestive biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush with a rolling pin.
2
Step 2: Pour the melted butter over the biscuit crumbs and mix well until evenly coated.
3
Step 3: Spoon the mixture into an 8-inch (20cm) springform tin and press it down firmly to create an even base.
4
Step 4: Place the tin in the fridge while you make the filling.
5
Step 5: Gently melt the white chocolate and set aside to cool slightly.
6
Step 6: In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract together until smooth and creamy.
7
Step 7: Stir the melted white chocolate into the cream cheese mixture until fully combined.
8
Step 8: Add the double cream and whisk until the filling thickens.
9
Step 9: Spread the filling evenly over the chilled biscuit base and smooth the top.
10
Step 10: Refrigerate for at least 5–6 hours, though overnight chilling will give the best texture.
11
Step 11: Sprinkle over the white chocolate shavings before serving.