Note: Use an 8-inch springform pan
Combine all the base ingredients together, mix well & press into the base of your springform pan (could also use individual muffin liners if making mini cheesecakes)
Melt white chocolate and allow to cool (until almost room temperature)
Using an electric mixer, mix the cream cheese until it is smooth. Gently fold in the melted white chocolate
Whip the thickened cream, then fold into the white chocolate mixture in a few batches. Add lemon juice and vanilla extract
Pour mixture into the springform pan
Cover & refrigerate overnight
Top with berries & more white chocolate & enjoy
