White chocolate and vanilla cheesecake

• 1 dash good quality vanilla extract
• 2 large free range eggs
• 3 tbsp cornflour
• 500 grams white chocolate
• 800 grams full fat cream cheese
• 250 grams digestive buscuits
• 115 grams caster sugar
• 150 grams butter
• 115 ml double cream

1. Break up the digestive biscuits, I do this by placing them in a bag and using the rolling pin by rolling over the biscuits it makes them nice and fine easily
2. Melt the butter then mix with the crushed biscuits
3. Level the mixed butter and biscuits to a greased 24cm cake tin I find that using a springform based tin is easier then bake the leveled mix for 10 minutes at 180c
4. Place the baked biscuit base in the fridge to cool while you prepare the rest of the mix
5. Mix the sugar and cornflour in a bowl then add the cream cheese and beat with a whisk then add the eggs and beat well
6. Slowly add the cream and beating until smooth then set the mixture aside and begin to melt the chocolate
7. Add the melted chocolate to the mixture and beat well then scrape the mixture onto the cooled biscuit base.
8. Remember to grease the cake tin again first!
9. Bake at 200c for 40 minutes
10. Allow to cool overnight then enjoy!

vanilla extract, range eggs, cornflour, cream cheese, digestive buscuits, caster sugar, butter, cream

Taken from cookpad.com/us/recipes/345972-white-chocolate-and-vanilla-cheesecake (may not work)