Funfetti cheesecake

Ingredients

• 250 g digestive biscuits
• 125 g unsalted butter
• pinch of salt
• ¾ cup thickened cream
• 180 g white cooking chocolate
• 500 g cream cheese, at room temperature
• ¾ cup caster sugar
• ½ tsp vanilla essence
• ¼ cup funfetti sprinkles (rainbow sprinkles), plus extra to decorate

Chilling time: 4 hours or overnight

Instructions

1. Place the biscuits in a plastic bag and smash them together with a rolling pin until they are like sand (you could also use a food processor). Then add the melted butter and salt, coating all of the biscuit crumbs.
2. Take a 20 cm cake tin with a removeable base. Remove the base and lay a sheet of baking paper over the base. Place the tin over the top, and secure onto the base. Tuck or scrunch any extending paper under the tin.
3. Press the biscuit mixture evenly and firmly into the base and halfway up the sides of the cake tin, finish pressing it with your fingers to make it even. Refrigerate while making filling.
4. Whip cream in a mixing bowl using a stand mixer (make sure the cream is cold before whipping for best results). Scape cream into a bowl and place it in the fridge to ensure it remains cold while you do the next steps.
5. In the same mixer bowl, use the stand mixer to whip the cream cheese, vanilla and sugar until completely smooth.
6. Break up the white chocolate and put in a bowl or glass jug. Heat in the microwave for 1½ minutes, stirring until almost melted – do not overheat. Stir until completely melted.
7. Using a spatula, gently stir the white chocolate into the cream cheese mixture until completely incorporated.
8. Stir in the ¼ cup of funfetti sprinkles with a spatula. Spread the filling evenly over the biscuit base. Decorate generously with more Funfetti sprinkles! Refrigerate until set (overnight is best, but at least 3-4 hours if you need it more quickly).