White Chocolate Hib! Cheesecake

With a delicate hint of pink and smooth velvet texture

1. grease and base line a 23cm spring-form cake tin.
2.  
3. 1. combine the crushed digestive biscuits and melted butter. Press into the lined cake tin, smooth and chill.
4. 2. Beat together the cream cheese, sugar and hib! cordial.
5. 3. Either in the microwave for a couple of minutes or over a pan of simmering water, melt the white chocolate. Beat into the cream cheese mixture.
6. 4. Whip the cream until it forms soft peaks. Fold into the cheesecake mixture then pour onto the biscuit base. Gently tap the tin to smooth out the filling.
7. 5. Chill, preferably overnight.