• Grease a 20cm (8in) springform cake tin with a little butter and line the bottom and sides with greaseproof paper. For really neat edges you can line the sides with food grade acetate.
• Combine the graham cracker crumbs and melted butter to make the cheesecake crust. Press down to create an even base. Chill in the fridge while you prepare the filling.
  9 oz (250g) graham cracker crumbs, 3 ½ oz (100g) unsalted butter
• Melt white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, take off the heat and set aside to cool.
  7 oz (200g) white chocolate chips
• Put the vanilla, cream cheese and sugar in a bowl and beat together using a hand or stand mixer.
  20 oz (560g) cream cheese, 3 oz (80g) sugar, 1 tsp vanilla bean paste
• Whisk the cream on medium speed until it forms peaks.
  ½ cup (120ml) cream
• Pour in the melted white chocolate and beat to combine. Fold in the whipped cream and pour into the prepared tin over the base.
• Level with a palette knife. Chill the cheesecake in the fridge for 8 hours or overnight.
• The following day remove the cheesecake from the springform tin, peel off the greaseproof paper off the sides but keep the cake pan base on. Transfer to the freezer for two hours, or longer.

Prepare the mirror glaze

• Put the powdered gelatin in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
  2 tbsp powdered gelatin, ⅓ cup (80ml) cold water
• Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves. Take off the heat and stir in the gelatin.
  1 cup (200g) granulated sugar, 7 oz (200g) light corn syrup , ⅓ cup + 1 tbsp (100ml) water
• Add the condensed milk and vanilla extract and stir until smooth.
  ⅔ cup (150g) sweetened condensed milk, 1 tsp vanilla extract
• Put the chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
  7 oz (200g) white chocolate chips
• Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
• Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary darker colour (I used pink, orange and purple).
• Check your glaze has reached 90°F (32°C) before using with a digital thermometer (usually will reach this temperature by the time you are done tinkering with the color).

Cover the cheesecake with the glaze

• Remove the cheesecake from the freezer and carefully remove the tin base and greaseproof paper. Place on wire rack set over a tray or tin to catch the excess glaze.
• Smooth the top of the cheesecake with a palette knife so it is as even.
• Pour the base colour glaze over the entire cheesecake, allowing it to drip over the sides.
• Use a spoon to drizzle the contrasting glaze over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
• Add a dusting of luster powder or other decorations if you like. Leave the glaze to set and cheesecake to come to room temperature before serving.
• If you are not serving immediately, keep in the fridge until ready to slice.