No-Bake White Chocolate Cheesecake

Method:

• About 2 hours before you want to start, bring your cream and cream cheese out of the fridge to bring to room temperature.
• Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 9″ tin.
  
  Place the cheesecake base in the fridge for a half hour to set.
• Combine the whipped cream, cream cheese, melted ROOM TEMPERATURE white chocolate, lemon juice and vanilla extract. Fold in gently until fully combined.
• Remove base from the fridge and smooth the creamed mixture on top of the biscuit base and flatten the top with the back of a spoon or a palette knife.
  
  Chill for 4 hours or if possible, overnight.
• Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks