Additional Ingredients

500 grams	Cream Cheese full fat if possible
200 grams	Caster Sugar (Silver Spoon Homegrown)
75 grams	Plain White Flour (Allinson Nature Friendly)
1 sachet	Vanilla Paste (Silver Spoon Create)
2 tbsp	Golden Syrup (Silver Spoon)
3	Free Range Eggs large

Further Additional Ingredients

100 grams	Butter softened
150 grams	Light Muscovado Sugar (Billington's) white caster will do if not
125 grams	Plain White Flour (Allinson Nature Friendly)
	Giant Snowies broken
	White Chocolate Chips (Silver Spoon Create)
100 grams	White Chocolate (Silver Spoon Create)
50 ml	Double Cream or Elmlea
	Duo Chocolate Hearts (Silver Spoon Create) to decorate
	White Chocolate Letters and Numbers (Silver Spoon Create) to decorate

How to make Valentines Cheesecake

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1. Preheat the oven to 180°C and make sure your shelf is in the middle; you don't want it too high up.
2. It's best to start at the bottom, so crush up the Oreos in either a food processor or just attack them with a rolling pin (I'd advise you put them in a food bag first). Then pour in the melted butter and a pinch of salt, and mix til they're all combined. Press into your well greased springform tin, being sure to make sides for the cheesecake too so you get more of that tasty biscuit base. The Willow Bird Bakery provided a great tip to use a glass to press in the corners of your biscuit base, which worked a treat! Then pop the tin in the fridge whilst you make the milk chocolate ganache.
3. Break up the Silver Spoon milk chocolate to small pieces. Heat the cream to just simmering, then pour over the chocolate, mixing until all combined into a smooth glossy goo. Pour over the base, and return the whole thing to the fridge (or freezer) until it's set. This should coincide with when you've made the filling.
4. For the filling; beat the cream cheese and sugar together with either a wooden spoon or use a food mixer. Then beat in the flour (sifted if you fancy it), and eggs one at a time. Finally add in the Silver Spoon vanilla paste (reserve a little of the packet for your ganache later!) and golden syrup and give it all a good beat. When the base is set; pour this in to just below the top. Wrap the tin in foil tightly, then place into your baking tray (a brownie tin is good). Fill the baking tray with hot water so it goes about an inch up the outside of springform tin. Put it in the oven for an hour and a half, until it comes out with a slight wobble, and is golden all over.
5. Now you have some time for a cuppa, a sneaky Oreo dipped in some left over ganache, and I suppose some time to make the cookie dough. Cream the butter and sugar together, add in the flour and salt, and some water to get it to a nice consistency. Finally stir in the Silver Spoon snowies and white chocolate chips. Press out into a 6" round on some greaseproof paper, and pop in the fridge until needed.
6. When the cheesecake is cooked leave it in the tin until cool. You'll need to make the white chocolate ganache while this happens. This time melt the chocolate in a bowl of hot water (as instructed) and pour into the remaining cream, along with a little more vanilla paste. Mix until combined and the place in the fridge to set slightly. Once you're ready to use the ganache remove it from the fridge, whip it up until you have a nice fudge like consistency, and place into a piping bag.
7. You're nearly done; honest!
8. Now using the white chocolate ganache, pipe a nice decoration around the edge (or just do some squiggles if decorations aren't your strong point,) and decorate with Silver Spoon duo chocolate hearts and Silver Spoon white chocolate letters. (We also decorated ours with a few sugar roses we had left over from our last meeting!) Phew, done. Put the cheesecake in the fridge for at least 2 hours before eating, and if possible overnight... If you can resist!

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