Jammie Dodger cheesecake

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1. Grease and line a 21cm round spring-form tin.
2. Blitz 140g of Mini Jammie Dodgers into crumbs in a food processor. Pour in the butter; pulse to combine.
3. Tip into the tin and press down with the back of a spoon. Chill for 15 mins.
4. Melt the white chocolate in a bowl over a pan of simmering water, then set aside to cool for 5 mins.
5. Put the soft cheese into a large bowl; stir to loosen. Mix in the vanilla extract.
6. In another bowl, whip the whipping cream and icing sugar into stiff peaks. Fold in the soft cheese and melted chocolate. Pour over the base.
7. Chill for 3 hrs or until set.
8. Transfer the cheesecake to a plate. Decorate with Mini Jammie Dodgers and drizzle with Raspberry coulis.