WHizz 4oz digestive biscuits into breadcrumbs in the food processor, and then add 2oz melted butted and whizz some more. Line your tin with baking parchment and press the breadcrumb into the tin to make the base.
Melt 400g white chocolate in a heatproof bowl over a pan of water.
Beat together 284 ml double cream, 250g full-fat soft cheese and 250g marscarpone.
Once melted, allow chocolate to cool slightly then stir into the mix, and spoon into the tin.
Leave in fridge for 3 hours.
Then if you were feeling really adventurous - Blueberry sauce topping . . .
Blend together 5oz blueberries, 2oz caster sugar, 1tbsp lemon juice until a smooth puree.
Press through a sieve.
Top the cheesecake with another 5oz blueberries and drizzle with sauce.