Ingredients
Base
50g (2 oz) butter
150g (5oz) chocolate digestives (crushed)
Filling
175g white chocolate (we used Tesco’s own). (Don’t use Milky Bar)
200g full fat cream cheese (1 tub)
1 egg
75 ml soured cream
3/4 teasoon vanilla essence

How to Make it
1. Preheat oven to 160C / Fan 140C / Gas Mark 3

2. Grease the base and sides of a pyrex pie plate.

3. Melt the butter in a small saucepan over a low heat.

4. Stir in the crushed biscuits (put the biscuits in a plastic bag and crush with a rolling pin).

5. Press the crumb mixture evenly over the base of the pyrex dish. Chill in the fridge.

6. Break the white chocolate into a bowl and melt over a pan of boiling water, stirring occasionally until the chocolate is smooth and runny.

7. Whisk the cream cheese and eggs together in a large bowl until smooth, then add the soured cream and vanilla and whisk again until completely smooth with no lumps.

8. Stir in the melted chocolate and mix well.

9. Pour the mixture over the biscuit base and bake in the oven for about 45 minutes until firm round the edge and just set in the middle

10. When it comes out of the oven, run a knife around the edge to loosen it, then allow to cool and then chill in the fridge.

11. To be posh you could decorate with strawnberries or dust with sieved cocoa or drinking chocolate powder.

Tags: butter, chocolate digestives, cream cheese, egg, soured cream, vanilla essence, white chocolate
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