Serves 16
Prep 30 mins
Cook 35 mins Plus cooling

Ingredients

For the Biscuit Crust

• 85g hot melted butter , plus extra butter for greasing
• 14 plain chocolate digestive biscuits , finely crushed

For the CheeseCake

• 3 x 300g packs full-fat Philadelphia cheese
• 200g golden caster sugar
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 2 tbsp Tia Maria
• 3 large eggs
• 285ml carton soured cream

For the Topping

• 142ml carton soured cream
• 2 tbsp Tia Maria
• cocoa , for dusting
• 8 Ferrero Rocher chocolates, unwrapped

MEthods

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Tips

To freeze

Cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hrs before serving.

Source:
Recipe from Good Food magazine, November 2006.