SPC White Chocolate Cheesecake Gingerbread Trifle

Makes 6 Jars.

Ingredients
2 cup white chocolate chips
500g cream cheese, room temperature
6 tbsp sour cream, room temperature
6 tbsp white sugar
24-30 gingerbread cookies, crumbled, reserve 2 tbsp for topping
825g SPC Peaches

Method
Place white chocolate chips in a microwave safe bowl and melt for 1 minute on medium power. Stir until smooth. If needed, microwave for another 30 seconds. Allow to cool.
In an electric mixer, beat cream cheese, sugar, sour cream and melted white chocolate for 3 minutes or until light and fluffy. Scrape sides and bottom of the bowl and beat for a further 30 seconds.
In each jar, add 3 tbsps of the crumbled gingerbread cookies. Press down slightly.
Place SPC Peaches on top of the cookie layer. Spoon 3 tbsps cheesecake mixture into the jar over the peach layer.
Repeat with more peaches and cream cheese mixture.
Finally, top with SPC peach slices and cookie crumbles.
Serve or refrigerate.