Baked Chocolate Swirl Cheesecake

Method

1. Preheat the oven to 170°C/gas 3.

2. Melt the chocolate and 125g of sugar in a bowl suspended over a pan of simmering water (melting in this way means the chocolate is less likely to burn). Set aside to cool slightly.

3. Meanwhile mix together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin to form the base.

4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed.

5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly.

6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base to create a swirled effect. Bake for 50 minutes until firm, Cool before serving.