Blitz biscuits into a fine crumb
Brown butter over medium-low heat, stirring until golden and nutty
Pour butter over the crumbs and mix until fully coated
Press flat into a greased cake tin
Freeze base until needed (up to 1 hour)
In a bowl, combine cream cheese, vanilla, and sugar
Beat until smooth (2-3 minutes)
Melt caramelized white chocolate using double boiler or microwave method
Whip cream until peaks form and fold in slightly cooled melted chocolate
Fold the chocolate mixture into the cream cheese filling
Pour evenly over the chilled base
Refrigerate filling until needed
Melt caramelized white chocolate using double boiler or microwave method
Add 15g neutral oil and mix until glossy
Let cool slightly (1-2 minutes), then add cream
Pour over the cold cheesecake and tilt to cover the entire surface
Refrigerate until firm to touch
