Preheat oven to 160°C (150°C fan forced). Grease and line your cake tin with baking paper.

base

1. In a medium mixing bowl, rub together your cake mix, flour and cubed butter with your fingertips until it resembles breadcrumbs. 
2. Add in milk and salt, and mix with a wooden spoon to form a dough. 
3. Gather into a ball shape and wrap in cling wrap. Rest in the fridge for at least 30 minutes. 
4. Roll out chilled dough on baking paper to a thickness of about 0.5cm. Transfer to a baking tray (the shape doesn’t matter as we will be using the biscuit to make a crumb). 
5. Bake the dough for 15 minutes until golden brown. Remove from the oven and allow this to cool completely. 
6. Crush up biscuit to a fine crumb and place in a medium mixing bowl with melted butter.
7. Mix with a wooden spoon or fork until butter is evenly distributed, then press the crumb into your prepared cake tin to form the cheesecake base. 
8. Set in the fridge while you make the cheesecake filling. 

cheesecake filling

1. Allow cream cheese to come to room temperature. 
2. In a microwave safe bowl, melt your white choc chips and 50ml of thickened cream on low heat in 20 second increments, stirring well in between, until completely melted. Set this aside to cool slightly but not re-solidify.  
3. Whip remaining thickened cream in a seperate bowl with an electric mixer on high speed until stiff peaks form. Set aside.  
4. In a large mixing bowl, beat cream cheese and vanilla with an electric mixer on medium speed until really light and fluffy, then gently pour in white choc cream mixture and beat on low speed until combined.
5. Fold in whipped cream until just combined and smooth. Spread this mixture over the prepared biscuit base and smooth out. Set for at least 4 hours in the fridge.

white choc ganache

1. Heat cream in a small saucepan over medium heat until warm. Place your white choc chips in a bowl and pour the heated cream over the top of the chips.
2. Stir together until a smooth ganache consistency it met.
3. Pour ganache evenly over the cheesecake and place back in the fridge to set for 4 hours, or ideally overnight.

decorate

1. Whip thickened cream with an electric mixer on high speed until stiff peaks form (be careful not to over whip or cream will split).
2. Place the cream in a piping bag and fit with a star nozzle.
3. Remove your cheesecake from the fridge and gently remove it from the tin. Place on a serving plate.
4. Pipe rosettes of whipped cream around the edge and top with rainbow sprinkles.
5. Enjoy!

store

Store refrigerated in an airtight container for up to 4 days.