White chocolate and Strawberry Cheesecake (no bake)

Ingredients (serves 8)
For the base

1 pack of biscuits (i like to use hobnobs)
100-200g butter (depending how buttery you like the biscuit base, using more than 150g can make the base go soggy though)

For the filling

Cooking method (30 minutes)

First smash the biscuits up, easiest if you’ve got a food processor just blend them with a blade attachment, if not chuck them in a sealy bag and wrap a towel around it and smash it with a rolling pin.
Put the biscuit dust into a mixing bowl and melt the butter in a saucepan over a medium heat.
Mix the butter with the biscuit until it holds together.
Line a cake tin with baking paper and layer the biscuit over the bottom, push down with a wooden spoon or your hands to compact it into the cheesecake base, cover with cling film and put in the fridge for about 20 minutes.
Whilst it’s cooling down make the filling, melt the chocolate over a bain marie on the stovetop (saucepan with small amount of water in and a bowl over the top, using the steam to heat) or in a microwave, if using a microwave be careful not to burn the chocolate.
In a seperate mixing bowl whisk the cream cheese with the sugar, add 1-2 tbsp of boiling water and whisk until its nice and smooth.
Now pour in the melted chocolate with 2-3 tbsp of the cream and mix well.
Put a layer of strawberry slices over the biscuit base and then cover with the cream cheese mixture and spread out evenly.
Whip the rest of the cream and layer this on top of the chocolate/cheese filling.
Arrange the rest of the strawberries on top, decorate with mint or basil leaves if using.
Eat the damn thing.

Gekikara ramen