• SERVES 10-12
• Oreo biscuits 16
• Butter, melted 50g
• Creme fraiche 200ml
• Philadelphia cream cheese 600g
• Sugar 200g
• Cornflour 20g
• White chocolate, melted 220g
• Essence of vanilla 2.5ml
• Eggs, lightly beaten 4
• White chocolate Shavings to serve

Heat the oven to 140C/fan oven120C. Line a 20cm springform cake tin with non stick baking paper. Put the Oreo biscuits into a food processor and make into crumbs, then add the melted butter whilst still running. Put into prepared tin and press flat. Chill
Use an electric mixer to beat together the cream cheese, creme fraiche, sugar and cornflour. Add the melted white choc (I melt it in the microwave).Stirin the eggs, Add the vanilla essence and make sure all is mixed well and pour over the cookie base. Bake for 70 minutes- time is very important. Turn off the oven and leave the cheesecake in for a further hour. Chill overnight then cover surface with grated white chocolate. Loosen the ring and put on serving plate. Try not to eat too much!!!