Double Choc Cheesecake

For the biscuit crust
85g hot melted butter, plus a little extra for greasing
14 plain chocolate digestives, finely crushed

For the cheesecake
3 x 300g packs full fat phili, at room temp
200g golden caster sugar
4 tb cocoa, sifted
2 tsp vanilla
3 tb tia maria
3 large eggs
284ml pot soured cream
100g bar of dark coffee chocolate, melted (like Lindt)
2-3 tb milk
284ml pot double cream
choc curls to decorate

Heat oven to 180. Line the base of a 25cm springform tin with baking parchment. Miz the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10mins.

Turn oven up to 240. Beat cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, tia maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.

Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10mins, then turn the heat down to 110 for 25-30mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hours. Chill until ready to serve.

To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you've made them.