White chocolate and berry cheesecake courtesy of @throughthekeyhole19

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Method

Carefully heat the white chocolate in the microwave until just melted, stirring often to ensure it doesn’t burn. Leave to cool to room temperature (for about 15 minutes).
While waiting for the white chocolate to cool, blitz the digestive biscuits in a food processor until they are fine crumbs.
Melt the butter in the microwave and mix into the biscuits.
Add the demerara sugar and mix again.
Press the mixture into a greased 8” springform cake tin.
Using a hand mixer, whisk the mascarpone, icing sugar and vanilla until just combined and smooth.
Add in the cooled melted white chocolate and whisk again until just combined
Add in the dale farm double cream and whisk until slightly thickened.
Spread the mixture over the biscuit base and leave to set in the fridge for 6 hours or preferably overnight.
Decorate with fresh berries and enjoy!