Start by pre-heating your oven to 170c. Also grease and line the bottom and sides of a 9 inch springform or loose bottom cake tin, then wrap the outside of the tin a few times with tin foil (DON'T SKIP THIS, it's important). Leave this aside.

Crush your biscuits, you can either do this in a food processor, or add the biscuits into a food bag and hit them with a rolling pin. Place your crushed biscuits into a large bowl.

Mix the melted butter into the crushed biscuits.

Add this mixture into your prepared tin and press it down and slightly up the sides of the tin, until you get a smooth even layer. Leave this in your fridge.

In a large bowl, add the cream cheese, sugar, corn flour and vanilla. Mix these together until smooth.

Add half of the warm cream into this, mix this in. Then mix in the remaining cream.

Now mix in the melted white chocolate. Leave this aside.

In a bowl, mix together the ingredients for the cinnamon filling.

Add dollops of the cheesecake batter and the cinnamon filling into your tin, on top of the crust. Keep adding dollops until you have added all of your cheesecake and filling. Then use a knife or skewer to swirl everything around.

We are baking this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.

Carefully place this into your pre-heated oven, and bake for around 45 minutes - 1 hour. The baking time may vary, so keep an eye on it. It's done when the sides are set but the centre is still jiggly.

Once baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.

After an hour, take the cheesecake out of the oven. Take it out of the water bath and let the cheesecake cool down completely, then place it into your fridge and leave to set overnight.

The next day the cheesecake is done. Take it out of the tin, then cut into it and enjoy!