Step 1- To make the filling, gently melt the white chocolate in the microwave. Once there are only a few small lumps of unmelted chocolate left, give it another stir and let it cool somewhere for about 10 minutes until the chocolate remains liquid but is cooled to room temperature.
Step 2- To make the base of the cheesecake, break the biscuits and blend until you have almost all crumbs. Then melt the butter and stir it into the biscuit crumbs until well mixed.
Step 2- Press the biscuit mixture into a cake tin, letting some come a little way up the sides. The back of a spoon is the easiest tool for the job here. Keep the tin in the fridge while you make the cheesecake filling.
Step 2- Beat the cream cheese with a wooden spoon in a large bowl, until it is soft. Gently fold in the slightly cooled, melted white chocolate.
Step 2- Softly whip the cream so it is thickened and then fold it into the white chocolate mixture in two batches. Add the lemon juice and vanilla extract and fold these in, then pour and scrape the mixture into the biscuit-lined tin. Smooth the top, cover the tin with cling film and refrigerate overnight before serving.
Step 2- When ready to serve, remove from the fridge for 10 minutes before unclipping from the tin and cutting it into slices. Garnish with fruits of your choice.
