Make the cheesecake base. Crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large.

Melt the unsalted butter in a pan then stir in the crushed biscuits until coated all over.

Add the buttery biscuit to a serving dish, pressing it into an even layer.

Now make the cheesecake filling. In a mixing bowl, beat the cream cheese and crème fraîche together until soft

In a second mixing bowl, semi-whip the double cream.

Melt the white chocolate buttons over a bain-marie until blood temperature (37°C).

Fold the chocolate into the cream cheese mix, then fold in the semi-whipped cream.

Add the cheesecake filling to the biscuit base and top with white chocolate shavings. Then leave to set in the fridge overnight.