Tia Maria cheesecake

• hot melted butter85g g

  plus extra butter for greasing

• plain chocolate digestive biscuits14

  finely crushed

• full-fat cream cheese↗3 x 300g g
• golden caster sugar↗200g g
• plain flour↗4 tbsp tbsp
• vanilla extract↗2 tsp tsp
• coffee liqueur↗2 tbsp tbsp
• large eggs↗3
• soured cream↗285ml ml
• soured cream↗142ml ml
• coffee liqueur↗2 tbsp tbsp
• cocoa↗

  for dusting

• hazelnut chocolates8

  unwrapped

Step-by-step instructions

1. 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. 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 coffee liqueur, eggs and 285ml soured cream.

3. 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. 4

   Mix 142ml soured cream and coffee liqueur, then smooth on top of the cheesecake. Chill.