Put the biscuits into a bag and use a rolling pin to crush the biscuits until you have a fine crumb.
Melt the butter until it's a liquid. Then stir into the biscuit crumbs until well mixed.
Then press the biscuit mixture into a 20cm/8in springform cake tin.
Melt the white chocolate in a pan of boiling water until melted, leave to cool slightly.
Beat the cream cheese and double cream in a large bowl, until it is soft. Gently fold in the slightly cooled, melted white chocolate.
Once all the ingredients are mixed together, add the mixture to the top of the biscuit base.
Smooth the mixture then cover the tin with cling film and refrigerate overnight before serving.
When your ready to serve grate some white chocolate over the top for decoration.