Double choccy cheesecake

This is the perfect picnic or treat, or perfect anytime treat, devised by celebrity chef Simon Rimmer

What you need:

• 125g bourbon biscuits
• 125g Nature's Pleasure pecan, almond and raisin
• 125g melted butter
• 900g full fat cream cheese
• 200g 70% cocoa solid chocolate
• 75g cocoa powder
• 6 eggs
• 150g golden caster sugar
• 225g 70% cocoa solid chocolate
• 250ml double cream
• 25g butter
• Cocoa powder and grated chocolate to serve...oh and some clotted cream

What you do:

1. Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring sided tin
2. Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until melted
3. Pulse the cheese and sugar in a processor until smooth
4. Add the eggs, then the cocoa and chocolate
5. Spoon onto the base and cook at 175c/ 350f/ g4 for about 1 hour until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa
6. Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won't re-heat
7. So serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work.

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