Mary Berry's White Chocolate Cheesecake

Ingredients

Crust

• 2 1/2 cups ground pecans
• 1/4 teaspoon ground cinnamon
• 1/3 cup white sugar
• 4 Tablespoons unsalted butter
• 50 grams dark chocolate

Filling

• 300 grams white chocolate
• 400 grams full fat cream cheese, softened
• 10 Tablespoons sour cream
• 2 eggs, room temperature
• 1 teaspoon vanilla extract

Directions

Heat the oven to 325°F.

Grease and line the base of an 8-inch deep spring form cake tin with parchment paper. Melt butter and chocolate in small saucepan over a low heat. Stir in the ground nuts, cinnamon, and sugar. press evenly over the base of the tin -- chill in the freezer.

Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.

Whisk the cream cheese and soured cream together in a large bowl until smooth. Add the eggs and vanilla extract and whisk until completely smooth with no lumps. Stir in the melted chocolate and mix together.

Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill.