Preheat the oven to 160˚C.

Crush up biscuits and add butter until it forms the texture of wet sand.

Pour the biscuit base into a lined spring form tin and press down until it's nice and compact. Set in the fridge until needed.

Beat together your cream cheese and sugar until smooth. You want to make sure there are no lumps of cream cheese remaining as they won't break down once you add more liquid to the batter.

Add your eggs and mix until thoroughly combined, followed by the yoghurt and white chocolate, adding each one after the other to make sure the mix is fully emulsified.

Bake the cheesecake for around 45 minutes until just golden on top and still with a slight wobble in the centre.

Set it in the fridge for at least 5 hours, but preferably overnight.

To make the ganache, add the chopped chocolate and cream to a bowl or jug and microwave for about 1 minute until the chocolate has almost fully melted.

Leave to sit for another minute or so on the bench then mix to form a smooth and glossy ganache.

Pour over the top of the cheesecake, then grate over some extra chocolate.