Close the springform pan and cut excess parchment paper. Wrap the pan several times in foil, to prevent water seeping into the cheesecake. Pre heat oven to 325 F. Boil water for water bath. In a microwave safe bowl, melt white chocolate and half and half. Stirring every 30 seconds, until chocolate is almost melted.. Press into a 9-inch springform pan and bake. To make the cheesecake, add cream cheese, sour cream, vanilla bean paste and sugar to a large mixing bowl. Beat on low speed just until the ingredients are combined. Scrape down the sides of the bowl and add the eggs. Mix again on low speed just until combined.
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Step 1. Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process.. Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and vanilla extract together. Then mix in the double cream until the mixture is very thick and holds its shape, then mix in the melted white chocolate. Fold in the strawberries gently. Spoon the filling into the tin over the biscuit base and smooth it out.
