200g/7oz chocolate digestive biscuits, crushed to fine crumbs
75g/3oz butter, melted and cooled slightly
800g/1lb 12oz cream cheese
icing sugar, to taste
400g/14oz milk chocolate (35% cocoa solids), or you can use a mixture of 300g/10½oz milk chocolate and 100g/3½oz dark chocolate (70% cocoa solids)
1 tsp vegetable oil
50g/1¾oz white chocolate
Method
Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined.
Spoon the mixture into a 23cm/9in springform tin and press down very hard all the way around the base until flat and even.
Mix the cream cheese and icing sugar together in a bowl.
Meanwhile melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be reheated in the microwave for 20 seconds if it cools down.)…
