• Preheat oven to 160C. Grease 20cm springform pan, then line with aluminium foil.

Base

• Crush biscuits to a fine crumb in processor, then combine with the melted butter.
• Press into prepared pan, refrigerate for 20 minutes.

Filling

• Grate the white chocolate finely, using food processor.
• Combine with the remaining ingredients in processor, whiz for 40-50 seconds until smooth, then pour into refrigerated crust.
• Bake at 160C for 35-40 minutes, or until the centre no longer wobbles. It will continue to cook as it cools.
• Cool in oven, with door open, then refrigerate3-4 hours, until firm.
• Decorate with fresh fruit or grated dark chocolate before serving.