White Chocolate Cheesecake

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Crush the biscuit in a food bag using a rolling pin or whatever you have at home that will do the job and press down onto a cake dish or even casserole dish. Leave in the fridge to set for 30 minutes.
The Cheese Mix: Heat the white choclolate in a plastic bowl over a pan of boiling water, at the same time heat the creme faiche in a sauce pan gently (not boiling). Add the chocolate to the warm creme fraiche and mix, take off the heat.

Let the mix cool and then pour it over the biscuit base. Move it into the fidge to set for 3 hours. Once chilled throughout, its ready to serve.