To begin, make the cheesecake base. Blitz the biscuits in a blender to a fine crumb, then blend in the melted butter

Line a baking tray with baking parchment and place the square tin on top. Line the base with the biscuit mix and set in the fridge for 1 hour

To make the cheesecake, melt the white chocolate in a bain marie

Blitz the remaining ingredients in a blender until smooth, then stir through the white chocolate until fully incorporated. Pass the mixture through a chinois

Preheat the oven to 130°C/gas mark ½

Remove the set cheesecake base from the fridge and pour the cheesecake mix on top. Cook for approximately 40 minutes in total, checking after 20 minutes then every 5 minutes afterwards

Remove from the oven and allow to cool at room temperature for 1 hour. After this time, place in the fridge to set

To make the pear sorbet, place the water, sugar, lemon zest, lemon juice and Prosorbet in a pan and bring to the boil, stirring to combine. Remove from the heat and allow to cool

Fold the pear purée into the syrup and mix until incorporated. Churn in an ice cream maker according to manufacturers instructions

For the pear chutney, chop 2 of the peeled pears and cook slowly in butter over a medium heat until soft. Transfer to a blender with the vanilla seeds and blitz to a purée

Finely dice the remaining pear and use a spoon to mix into the purée with the thyme leaves

To serve, remove the cheesecake from the fridge and remove the ring before portioning. Place one slice of cheesecake on the centre of each plate and add a scoop of pear sorbet on top. Add a spoonful of pear chutney to the side and finish with finely sliced pear