White Chocolate Truffle Cheesecake

• 2 3/4 cups digestive biscuits, crushed
• 1/2 cup melted butter
• 3 tablespoons water
• 2 1/4 teaspoons unflavored gelatin
• 1 1/2 cups heavy whipping cream
• 4 teaspoons heavy whipping cream
• 2 (8 ounce) packages cream cheese, softened
• 1 (9.7 ounce) package white chocolate, melted

1. Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.
2. Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.
3. Heat a saucepan over medium-low heat; fill with water to just below the bottom. Place bowl of gelatin mixture over water; heat until mixture is dissolved, 1 to 2 minutes.
4. Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5. Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth; fold in whipped cream. Add gelatin mixture gradually; mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.

digestive biscuits, butter, water, unflavored gelatin, heavy whipping cream, heavy whipping cream, cream cheese, white chocolate

Taken from www.allrecipes.com/recipe/259559/white-chocolate-truffle-cheesecake/ (may not work)