Recipe 2 - White Chocolate Cheesecake

What you need: 2 ordinary tubs of Philadelphia cream cheese, 4 medium eggs, 2 bars of milky bar white chocolate, 1 vanilla pod, a 200g tub of creme fraiche, a tablespoon of butter (+ some for greasing) and some ginger biscuits.

You need to:
1) Whack your oven on at 150 Celsius, 300 Fahrenheit, gas mark 2.
2) Grease a decent sized spring-form baking tin (I think I used 28cm wide or so)
3) Chuck 2/3 of the packet of ginger biscuits in a food bag, then whack that bag inside another food bag. Grab a rolling pin and proceed to beat the sh1t out of the biscuits until you are left with the crumbs. Melt the butter in a saucepan on a gentle heat and then stir in the biscuits.
4) Grease and line the bottom of the tin. Spoon in the biscuit mixture and press down hard with the back of a spoon all the way round.
5) Beat the cream cheese in a bowl with a whisk until soft and creamy, add the vanilla seeds from the vanilla pod and the eggs - one by one, beating in between.
6) Melt the chocolate either over a pan of simmering water, or in the micro. Fold in the creme fraiche till smooth.
7) Fold the chocolate mixture into the cream cheese mixture gently.
8) Pour into the tin over the biscuit mixture and bang the tin on a solid surface a few times to remove any air bubbles.
9) Whack in the oven for 45 mins - 1hr till the centre is firm or until turning a very very light brown.
10) Important: Leave to cool for a couple of hours and then put it in the fridge. Cheesecake often tastes better if left over night and then cut and eaten the next day.

Serve with some Raspberry Jus or even better - Haagen Dazs Bailey's Ice Cream.