Double Chocolate Cheese cake

Ingredients

50g broken walnuts

175g digestive biscuits

65g unsalted butter , melted

225g white chocolate , broken into pieces

350g cream cheese

500g fromage frais

175g caster sugar

3 eggs

TO DECORATE

400g white chocolate , broken in to pieces 

200ml creme fraiche 

1- preheat the oven to mark 160' . Grease the sides of a 23cm spring-release tin . Grind the walnuts in a food processor , then add the biscuits and blend until crumbly . Add the butter and mix well until combined . Press firmly into the base of the tin

2- Melt the broken pieces of white and plain chocolate in separate bowls over pans of gently simmering water . Beat the cream cheese in a bowl to soften . Gradually blend in the fromage frais  , then the sugar and the eggs until smooth half into the melted white chocolate and half into the meltad plain chocolate and stir until smooth

3- Spoon the white chocolate mixture over the biscuits base then spoon the plain chocolate over the white . Bake for 50 minutes or until slightly risen and just firm to the touch . leave to cool 

4- To make caraque for decorating , melt the white chocolate and sprede it onto a marble slab or other clean , smooth surface and leave to set . When it is just set , push a clean wallpaper scraper across the chocolate at an angle of 45' to pare off curls . Once made , chill until required

5- Spread the top ans sides of the cooled cheesecake with the cream fraich . Arrange  some of the white chocolate caraque around the sides of the cheesecake . Put the rest of the caraque in a sunburst pattern on the top of the cake . Chill uncovered in the refrigerator for 2hrs . serve the cheesecake with a compote of seasonal berries to give it a splash of colour