|200 g||ginger biscuits — crumbed|
|80 g||butter — melted|
|690 g||cream cheese|
|250 ml||castor sugar|
|80 ml||amarula liqueur|
|160 g||white chocolate — grated|
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.