* 200g/8oz chocolate digestives
* 100g/3½oz butter, melted

For the filling
* 1 tbsp gelatine
* 100ml boiling water
* 600g/1lb 5¼oz cream cheese, at room temperature, cut into small pieces
* 100g/3½oz granulated sugar
* ¼ tsp salt
* 284ml/10fl oz sour cream
* 2 tsp vanilla extract
* 113g/4oz white chocolate, broken into pieces
* 150g/5¼oz chocolate digestive biscuits, broken into small chunks
* extra white chocolate for garnish
* fresh berries, for garnish, optional

Preparation method

1. Combine the base ingredients and press onto base of 20cm/8in springform tin. Chill for half an hour.
2. Mix the gelatine with the water, stir well and let cool.
3. To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters, or in a large mixing bowl. Using the stand mixer or a handheld mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed to high and continue to beat until the mixture is creamy. Stop the mixer and add the sour cream, gelatine, and vanilla; beat three minutes longer, again stopping as necessary to scrape down the sides of the bowl and under the blades.
4. Put the pieces of white chocolate in a small microwave-proof cup or bowl. Put the container in the microwave oven, cover with a paper towel, and heat for 30 seconds. Stop and stir the chocolate. Repeat the process once or twice more, just until the chocolate is completely melted and smooth.
5. Stir the melted chocolate into the cream cheese mixture and continue to beat until well combined and smooth. You should have about six cups of the mixture.
6. Pour half the cream cheese mixture into the springform pan. Sprinkle half the chunky chocolate biscuits over the mixture. Pour in the remaining cream cheese mixture, smooth its top with a rubber spatula, and then scatter the remaining chocolate biscuits evenly over its surface.
7. Place the cake into the fridge and leave to set for at least two hours, preferably overnight.
8. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate and garnish, if you like, with fresh berries.

Ingredients
For the base

* 300g/10½oz bourbon biscuits, crushed
* 75g/2½oz butter, melted

For the filling
* 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
* 85g/3oz butter
* 2 free-range eggs
* 85g/3oz muscovado sugar
* 100ml/3½oz double cream

For the fudge sauce

* 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
* 150ml/5½fl oz double cream, plus extra to serve
* 3 tbsp golden syrup
* 175g/6oz icing sugar, sieved

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.

2. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.

3.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).

Technique: Melting chocolate

4. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.

5. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.

6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.

anyhoo, I’ll put it out there – I make the best and most original bread-love in the family