|1 1/4 cups||graham crumbs or gingerbread cookie crumbs|
|1/3 cup||unsalted butter, melted|
|2-250g pkg.||cream cheese, softened|
|2 tsp.||gelatin powder, dissolved in a 1/4 cup boiling water|
|300g||Callebaut white chocolate, melted|
|1 cup||whipping cream, lightly whipped|
Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a small bowl combine the graham crumbs and melted butter. Spread evenly over the bottom of the springform pan and gently press.
Using a stand mixer or handheld beaters, blend the cream with sugar until light and creamy.
Stir in the gelatin/water mixture and the melted white chocolate.
Using a spatula, fold the lightly whipped cream in.
Pour the cream cheese mixture over the prepared base, smoothing the top.
Refrigerate for 3 hours, or until set.
Garnish with gold flake, fresh berries and dust with icing sugar.