white choc cheesecake?

[HowAnnoying]

can anyone recommend a tried and tested white choc cheesecake recipe?

Thanks

Strawberry and White Chocolate Cheesecake

igredients

* 40 g unsalted butter
* 100 g  digestive biscuits
* 300g  strawberries hulled and quartered
* 2 tbsp  blackcurrant cordial
* 500 g  mascarpone cheese
* 4 tbsp  icing sugar
* 1/2tsp vanilla extract
* 100 g  white chocolate roughly chopped

Method

* Melt the butter over a medium heat. Set aside. Place the biscuits in a strong plastic bag and bash to make fine crumbs. Tip into the pan with the melted butter and mix to combine. Divide the mixture between 6 large glass dishes, pressing down well. Chill in the fridge for 10 minutes. Place a half a cup of strawberries in a bowl and pour over the blackcurrant cordial. In another bowl mix together the mascarpone, icing sugar, vanilla extract, the rest of the strawberries and white chocolate. Spoon on top of the biscuit base, levelling off the surface. Spoon the strawberries and blackcurrant cordial on top. Chill in the fridge until ready to serve.

THE MOST AMAZING WHITE CHOCOLATE & RASPBERRY CHEESECAKE

I may have given some of you this before but it truely is delish! A real crowd pleaser that always goes down well.

BASE:
85g digestive biscuits
85g Ginger biscuits
85g butter
(I have a 23cm tin and find it better to increase quantity of base by half again)

FILLING:
500g milky bar
500g Philadelphia original
50g butter
50g caster sugar
175ml whipping cream
Few drops vanilla essence
300g frozen rasberries (frozen work better than fresh)

Base:
Blend biscuits and softened butter then press into a lined springform tin. Chill to harden whilst you make filling.

Filling:
Break chocolate up and place in glass bowl over a pan of boiling water. Stir occassionaly until melted. Remove bowl from pan. Let cool a little, stiring now and again.
While the chocolate is cooling, add butter, cream, Philadelphia, vanila, sugar to a bowl and mix, preferably with electric wisk. Then add chocolate ( it doesn't need to be cold) and wisk again, once combined add MOST of the rasberries, keeping back some to decorate the top. Stir them in gently so they don't bleed and discolour the mix. Then pour mix onto base, smooth out and decorate the top with the reserved raspberries. Then refridgerate for 8-24hours.