Vanilla Bean & White Chocolate Cheesecake

Preparation

1. Break the biscuits and place in a food processor. Process until the mixture resembles fine breadcrumbs. Place in a bowl and stir in the butter. Press the mixture into a springform tin and place in the fridge to set for 30 minutes.
2. Beat the cream cheese and sugar together in a bowl.
3. Spilt the vanilla beans in half lengthways and scrape out the seeds using a sharp knife. Combine the seeds with the cream cheese and beat until the mixture is smooth.
4. Place the gelatine in a small bowl with the boiling water. Whisk until the gelatine dissolves. Leave 2-3 minutes to cool.
5. Stir the cream and gelatine into the cream cheese mixture.
6. Place the chocolate in a small microwave dish. Microwave, uncovered, on medium heat for 1 minute, stir. Repeat the process in 30 second intervals until melted.
7. Stir the chocolate into the mixture and pour into the tin. Cover with plastic wrap and place in fridge for 4-6 hours or overnight.