Yummy white chocolate cheese cake

INGREDIENTS 315g Digestive Biscuits 200g Butter 450g White Chocolate 900g Full fat Soft Cheese 60g Caster Sugar 4 Eggs OTHERS 25cm/10inch springform round cake tin, lined and greased Oven Temp : 170C / 325F / gas mark 3 DIRECTIONS 1. Preheat the oven to 170C / 325F / gas mark 3. 2. Place Digestive Biscuits in a polythene bag in batches, and crush it with a rolling pin, until you get fine crumbs. You don't want it too fine, otherwise, it's going to be a little too hard to bite into later on. You can use the blender to hasten the process, but make sure the crumbs don't turn out too fine. 3. Mix the crumbs with 90g of melted butter. 4. Press the mixture into the bottom of the cake tin, set aside. 5. Melt the white chocolate. To melt the chocolate, in a deep pan, add water about two thirds the length of the pan. Bring the water to boil then let it simmer gently. In another smaller bowl, break the chocolate into small pieces. Place the bowl over the simmering water and stir the chocolate till it's melted and smooth. Remove from heat, then leave the chocolate to cool at room temperature. 6. In an electric mixer, mix the soft cheese and 110g of butter until smooth. Add the sugar slowly, then the melted white chocolate. Then, add the eggs, one by one. Beat until smooth. 7. Pour the cheese mixture into the cake tin, and bake for 1 hour. 8. Cool in the cake tin, then cover and refrigerate for at least 4 hours.