Blitz the digestive biscuits to a small crumb - I used a food processor.
Add the melted unsalted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
Tip the biscuit and unsalted butter mix into the bottom of an 8"/20cm deep springform tin and press down firmly - leave to the side.
Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
Leave to cool whilst carrying on with the rest.
Mix the full fat Philadelphia cream cheese with the icing sugar until smooth - this shouldn't take long.
Add in the double cream and continue to whip up to soft peaks, until it holds itself.
Fold in your cooled melted chocolate.
Add in the chopped pistachios and fold through again.
Spread the mix over the digestive biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
Once set, drizzle over the melted milk chocolate and leave to set.
Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!
If it looks like your cheesecake isn't setting, or its a bit sloppy, or you're even not sure, try to set the mix anyway! If it still doesn't set, freeze it and have an ice cream cheesecake!
I recommend using a 8"/20cm deep springform tin in this recipe!
I prefer using white chocolate in this cheesecake as I love the flavours of the white chocolate with the pistachios, but you can easily make it with milk or dark chocolate! If you were to change, only use 250g of milk/dark.
You can also make this with or without the pistachios, or less pistachios even - but changing to different nuts might not necessarily work. Some nuts can go a bit odd when they're in a moist mix such as cheesecake in my opinion, but this is up to you!
You can make it even more pistachio-y if you want by taking out 30g of biscuits and adding in 30g of pistachios but this might be a bit of a nut overload!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base and you MUST use full-fat ingredients!