To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.

Preheat oven to 350°F

Use some of the remaining melted butter to brush 2 pie pans.

Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking)

Start boiling a kettle of water

Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven

Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)

Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process

When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour

Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.