Mix the biscuits, add the melted butter and mix.
Grease a cake ring (diameter 20 cm), and place a sheet of parchment paper at the bottom.
Add the biscuits by packing into the bottom of the pan.
Set aside in a cool place.
Melt the white chocolate in a bain-marie or in the microwave.
In the bowl of a food processor, use a mixer to mix the cream cheese, crème fraiche and mascarpone, then add the melted white chocolate until smooth and homogeneous.
Place this mixture on the bottom of the biscuits (be careful to line the edge of the mould with rodoid or baking paper for easier unmoulding).
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