Prep time: 20 minutes + 4 hours chilling.
FOR THE BASE: Line a 20cm (8in) square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.
FOR THE FILLING: In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar and melted white chocolate with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.
FOR THE TOPPING: Put the white chocolate pieces and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then gently stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. Pour the topping over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or a spatula. Place the chunks of chocolate on the top so there will be a chunk per bar. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!
Store in the refrigerator for up to 3 days.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.