Baked White Chocolate and Raspberry Cheesecake with Chocolate Covered Strawberries

My own cheesecake was inspired from a mix of different recipes from one of my favourite websites for new recipes BBC GoodFood.

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• Ingredients                        
• 300g digestive biscuits
• 60g melted butter
• 600g low fat cream cheese
• 2 tbsp plain flour
• 175g golden caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 150ml pot soured cream
• 400g raspberries
• 100g white chocolate , chopped into small pieces
• 1 tbsp icing sugar
• 300g strawberries
• 45g dark chocolate

1. Heat the oven to 180C/fan 160C/gas 4. crush the biscuits in a food processor (or put them in a plastic bag and bash with a rolling pin). mix with the butter. Press into a 20cm spring-form tin and bake for 5 minutes. Leave to cool.
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in 300g of the raspberries and the white chocolate and pour into the tin. Bake for 50 minutes and then check - it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours.
3. With the rest of the raspberries in a pan with 1 tbsp icing sugar. Push through a sieve once soft and leave to cool. 
4. Melt the dark chocolate in a bowl over boiling water. Once melted dip the strawberries into the dark chocolate and leave to harden in the fridge on a cling film covered plate. 
5. To serve dribble the raspberry sauce over the cheesecake and decorate with the chocolate covered strawberries.