600g Full Fat Soft Cheese
150g Icing Sugar
200g Digestive Biscuits
100ml Double Cream
150g White Chocolate
100g Milk Chocolate
Blend the biscuits into a fine crumb in a food processor, melt the butter and add to the biscuits.
Pack the biscuits into the bottom of a 20cm round springform tin to make a base.
In a bowl, mix the cream cheese, icing sugar, double cream and melted white chocolate. Whisk well to ensure all the ingredients are well-mixed.
Pour over the base and spread evenly.
Melt the milk chocolate, then using either a piping bag or a spoon, use half of the chocolate to make parallel circles on the cheesecake.
Start from the outside and work into the middle, about 5 - 6 circles should be plenty.
With a cocktail stick drag lines from the inside of the chocolate circles to the outside, repeat for each circle to create webs.
Use the other half of the chocolate to make spiders on a piece of greaseproof paper.
Set the cheesecake and the spiders in the fridge for minimum 5 hours before serving.
Use the chocolate spiders to decorate the sides of the cheesecake.