Festive White Christmas Cheesecake

For the Biscuit Base

Blitz your biscuits in a food processor to a fine crumb, or bash them up in a freezer bag with a rolling pin!

Melt your butter until soft and then stir into the biscuits.

Press the mixture down into the bottom of an 8"/20cm springform tin or a loose bottom tin.

Melt your white chocolate carefully, either in the microwave or over in a heatproof bowl over a saucepan of simmering water and leave to the side for now.

Whisk the Avonmore double cream until thick. In a separate bowl whisk together the cream cheese and melted white chocolate.

Using a large metal spoon or a spatula fold in the whipped cream.

Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.

To decorate, pipe on some whipped cream pop a white chocolate disc and some sprinkles on top. Add some Raffaello as snowballs and create a candy cane forest. A few cake toppers or even a little holly and a final flourish of edible sparkle. Serve up with a dollop of Avonmore freshly whipped cream and delight all your family and friends.