Begin by crushing the plain cookies. You can use a blender or place them in a zip-top bag and crush them with a rolling pin until they resemble fine crumbs.
Next, melt the butter in a microwave-safe bowl. Once melted, stir in the first measure of white chocolate drops. They will melt easily in the warm butter, creating a luscious mixture.
Combine the melted butter and white chocolate with the cookie crumbs. Mix well until all crumbs are coated, creating a damp sand-like texture.
Press the crumb mixture firmly into the bottom of a microwave-safe dish, making sure it’s evenly packed. I prefer using a flexible silicone cake tin for easy removal later.
Refrigerate the crust while you prepare the cheesecake filling, allowing it to firm up.
In a mixing bowl, beat the cream cheese until it’s soft and creamy. You can use an electric mixer or a wooden spoon — either works just fine!
Gradually add the caster sugar and continue beating until fully combined and smooth.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Stir in the greek yoghurt until the mixture is smooth and creamy.
Melt the second quantity of white chocolate and gently fold it into the cheesecake filling, being careful not to over-mix.
Pour the filling over the chilled crust, spreading it evenly. Give the dish a gentle jiggle to release any air bubbles.
Microwave the cheesecake in 2-minute bursts, checking in between. You want the center to still have a slight jiggle when done; my cheesecake takes about 4 minutes total, broken into two 2-minute bursts.
Once cooked, remove from the microwave and allow it to cool slightly before refrigerating it for at least 5 hours, or even overnight.
Before serving, top with fresh seasonal berries for an extra touch of flavor and color.
