This classic baked vanilla cheesecake with a naughty white chocolate centre is sure to impress your guests.
Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.
Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.
Fold the chocolate mixture into the cream cheese mixture.
Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.
Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.
Allow to rest for several hours to firm up, before turning out and serving.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).