Base:
300g/11oz of Biscuits (Cookies, Digestives,oreos,whatever you like)crushed
2oz of butter melted
tablespoon of golden syrup

Mix all together and but in springform tin (20cm)and put in fridge to set

Filling:

5 sheets of gelatine sheets (from M&S)
Dissolve as on packet

Gently melt 200g/7oz chocolate to about 55 degrees
Add 300g/11oz og Greek Yogurt gradually

Mix 150g/5oz of sugar with 300g/11oz of cream cheese and vanilla essence

Fold Cream Cheese mix into Greek Yogurt mix

Fold in 100g/4oz of Fresh (only) Raspberries

Pour over Biscuit Base

Leave to set

Decorate with Mint and Raspberries

This is from the Le Creuset website (http://www.lecreuset.co.uk/Recipes/Range-Guide-Recipes/White-Chocolate-a...), its so easy and can be adapted to any cheesecake