For the cheesecake filling
750 g Full fat cream cheese
125 g Icing sugar
2 tsp Vanilla extract
300 ml Double cream
For decoration (optional)
200 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
To serve
Fresh berries optional
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
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