Written by Bekra

* 100g / 4oz digestive biscuits
* 50g / 2oz melted butter
* 2 x 200g white chocolate bar (eg Belgian)
* 284 ml double cream (eg 1 x carton)
* 250g full fat soft cheese (eg Philadephia)
* 250g marscapone cheese (eg 1 x tub)

up to 24 hrs ahead:

Whizz biscuits in food mixer until they look like breadcrumbs (or pop in a bag and smash the hell out of them). Pour in melted butter and whiz briefly again.

Line the base of a 20cm spring form tin with a disk of non-stick baking paper.

Tip mixture in and press firmly on the base in an even layer, using the back of a spoon. Cover and keep in fridge until ready to make filling.

1.Break chocolate into small pieces and put in a heat proof bowl.

2.Put bowl over a pan of simmer water (or you can melt chocolate in microwave, but be careful it does not burn)

3.Remove pan from heat when chocolate has melted, stirring once or twice.

4.Remove bowl from pan and leave to cool slightly.

5.In another bowl gently beat cream, cheese and marscapone until well combined. Do not over beat or it will go too stiff.

6.Stir in melted chocolate until mixture is smooth.

7.Spoon this mixture into biscuit base and put tin back in fridge for at least 3 hours or over night.

Serve with a raspberry coulis and pop on a sprig of mint for major effect.