Mocha rum cheesecake

1 Heat oven to 150C, 130C fan, 300F, gas 2. For the base place the biscuits, butter and mixed spice in a mixing bowl, mix well then press into the base of the tin. Bake in the oven for 10 minutes, then remove and cool whilst you make the filling.

2 Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

3 Place the cream cheese, sugar, eggs, cornflour, coffee and sour cream in a large mixing bowl and beat until smooth. Fold in the warm melted chocolate, stir well then finally add the rum, make sure everything is thoroughly combined

4 Pour the cheesecake mixture over the base. Give the tin a couple of sharp taps on the worktop to remove any air bubbles then smooth the top. Place on a baking tray and bake for 45 minutes to 1 hour or until the top is set but there is still a good wobble in the centre. Remove from the oven, run a round bladed knife around the outside of the cheesecake and place the whole tin on a wire rack to cool completely. Transfer to the fridge when cool and chill for a minimum of 6 hours or overnight.

5 To serve, run a knife around the outside of the cheesecake and release the tin. Scatter the surface with grated chocolate, chocolate coated coffee beans and a dusting of cocoa powder. The cheesecake will keep for 3 days, covered in the fridge.