Adapted from a Bill Granger recipe. Makes enough for eight to 10 slices. Takes one hour preparation time plus chilling.
100g plain digestive biscuits
50g butter, melted
400g good-quality white chocolate
284ml carton of double cream
250g full-fat soft cheese (such as Moon Shine Farm cream cheese)
250g tub mascarpone cheese For the sauce 275g blueberries, raspberries or strawberries, plus extra to serve
50g golden caster sugar
1 tbsp lemon juice
1 Whiz the biscuits in a processor until they look like breadcrumbs. Pour in the melted butter and whiz again briefly. Line the base of a 20cm springform tin with a disc of baking parchment. Tip in the biscuit mix and press firmly to cover the base in an even layer; use the back of a spoon. Cover and keep in the fridge until ready to make the topping.
2Break the chocolate into small pieces and place in a heatproof bowl. Put it over a pan of simmering water then remove the pan from the heat and set aside until the chocolate has melted. Stir once or twice. Remove the bowl from the pan and leave to cool slightly.
3Gently beat the cream, cheese and mascarpone in a bowl until well combined -- don't overbeat it or it will go too stiff. Stir in the melted chocolate until the mixture is smooth. Spoon this on to the biscuit base and put the cheesecake back in the fridge for at least three hours or overnight.
4To make the sauce, tip half the blueberries into a blender or food processor, add the caster sugar and lemon juice and purée until smooth. Press through a sieve into a bowl and set aside until needed. Remove the cheesecake from the tin and cut into slices. Transfer to serving plates, drizzle the fruit sauce over the top and decorate with the remaining fresh fruit.