85ml melted butter, plus extra for greasing
200g ginger biscuits, whizzed to fine crumbs in a food processor
1 tbsp golden caster sugar
For the filling:
900g full fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1 tsp vanilla extract
3 large eggs
1 egg yolk
284ml soured cream
300g white chocolate, melted
3 crunchie bars, trimmed of their chocolate and choped into pieces
Preheat the oven to 170'c/Gas Mark 3, line the base of a 23cm springform cake tin with parchment paper. For the biscuit base stir the melted butter into the biscuit crumbs and sugar until evenly mixed. Press the mixture into the base of the tin and bake for 10 minutes. Leave to cool while you prepare the filling.
Increase the oven temperature to 200'c/Gas Mark 6. Using a food processor/electric whisk beat the cream cheese until creamy, then gradually add the sugar, flour and vanilla extract.
Whisk in the eggs and yolk, one at a time. Add the soured cream and melted white chocolate and whisk to blend but don't over beat. The batter should be smooth, light and a little airy. Then stir in the chopped crunchie bars.
Brush the insides of the tin with melted butter and place it on a baking sheet, pour in the filling and bake for 15 minutes then reduce the oven temperature to 110'c/Gas Mark 1/4 and bake for a further 25 minutes, or until the filling wobbles slightly when you shake the tin. When it has reached this point turn off the oven and either open the door for a cheesecake thats creamy in the centre or leave it closed if you prefer a drier texture. Either way leave to cool in the oven for 2 hours, it may crack slightly as it cools.
Cover loosly with foil and refrigerate for at least 8 hours or overnight.