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2. Grease and line a 22cm loose based, spring form tin. Melt the butter then stir in the crushed biscuits. Spread the biscuit mixture over the base and about 1cm up the side of the tin, pressing it down firmly.
3. Place the chestnut puree in a bowl, add the yogurt and beat together until smooth. Add the egg yolks and stilton cheese and beat again.
4. Whisk the egg white until it stands in soft peaks, stir one third into the chestnut mixture, then carefully fold in the rest.
5. Spoon the mixture into the tin, level the top and bake in the oven for 1-1¼ hours until just firm. Turn off the heat and leave the cheesecake to cool. Serve with green salad.
