Neven Maguire's Pistachio & White Chocolate Cheesecake

INGREDIENTS

For the Biscuit Base:

• 2 Packs Simply Better White Chocolate & Raspberry Cookies, crushed
• 135g Butter, melted
• 100g Pistachios, chopped

For the Cheesecake Filling:

• 3 Packs Simply Better Irish Original Cream Cheese
• 300g Simply Better Pistachio Spread
• 125g Icing Sugar
• 300ml Simply Better Irish Jersey Cream

For Decoration:

• 125g Simply Better Pistachio Spread
• 2 Tbsp Pistachios, chopped
• Punnet of Fresh Raspberries

METHOD

1. Add the crushed cookies to a bowl with the pistachios and combine with the melted butter. Spread evenly into the bottom of a non-stick springform tin and set in the fridge.
2. Mix together the pistachio spread, cream cheese, and icing sugar.
3. In a separate bowl, whisk the Jersey cream until stiff, then fold into the pistachio mixture. Pour over the chilled cookie base and leave to set in the fridge for at least 6 hours.
4. Melt the remaining pistachio spread for 20–30 seconds in the microwave and pour over the top of the chilled cheesecake. Sprinkle with pistachios and raspberries, then return to the fridge for at least half an hour. Remove from the tin and serve.