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Mix the Rikkies fine.
Melt the butter and blend with the Rikkies crumbs.
Pour half of the mixture on the bottom of the springform.
Mix the cream cheese and yogurt in a bowl.
Cut the white chocolate finely and toss gently through the mixture.
Divide the mixture over the cookies bottom.
Divide the rest of the Rikkies over the cream cheese mixture and gently press smooth.
Allow a minimum of 4 hours in the refrigerator before serving.