Ingredients - Base

• 350g gluten free biscuits e.g. GF scotch finger, GF golden crunch or GF gingernut
• ½ cup desiccated coconut
• 200g butter, melted

Ingredients - Filling

• 500g Cream Cheese, room temperature
• ⅔ cup caster sugar
• 1tsp vanilla extract or essence
• ⅓ cup cornflour
• 3 eggs
• 125g white chocolate, melted
• 500g sour cream

Ingredients - To decorate - optional

• Fresh berries
• Fruit Puffs
• Dark chocolate
• White chocolate

Method

1. Preheat your oven to 170 fan bake
2. Remove cream cheese & sour cream from fridge.
3. Melt white chocolate and set aside to cool.
4. In a food processor, blitz the biscuits until they are a sandy consistency. Add the coconut and melted butter, and pulse until just combined. Press into a large, greased pie dish, including the sides.I like to line it with baking paper for easy removal.
5. Refrigerate base.
6. Place the cream cheese and caster sugar into a stand mixer with a paddle attachment or large bowl. Beat until smooth, then add the vanilla and cornflour and mix until incorporated.
   With the mixer running, add one egg at a time and incorporate it entirely before adding the next egg.
7. In a separate bowl, mix together the cooled white chocolate and sour cream, then add to the cream cheese mixture along and mix with a pinch of salt until combined.
8. Pour the cheesecake filling into the biscuit case.
9. Wrap the base of the pie dish in tinfoil, then place into the oven with a tray of water on the shelf beneath.
10. Bake for 1 hour and 15 minutes or until set with a slight wobble.
11. Cool to room temperature, then refrigerate for at least 2 hours.
12. Decorate with fruit puffs berries, white & dark chocolate or as you see fit.

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