I have made this twice now and it never lasts long!! Easy to make and comes from Essentials magazine November issue

60g Butter

200g Chocolate Chip cookies crushed

250g Macarpone

300g cream cheese

4 medium eggs

125g caster sugar

Few drops of Almond essence

100g Milk Chocolate

75ml Single cream

1) Heat the oven to 170 c and put an ovenproof dish almost filled with water near the base of the oven. Melt the butter in a pan then remove from the heat and stir in the cookies until the chocolate chips have melted slightly. Spoon into a greased and lined 20cm spring clip cake tin and press down. Chill for 30 mins.

2) Whisk together the mascarpone , cream cheese , eggs , sugar  and , Almond essence until smooth. Pour into the tin and tap the tin to level the surface. Bake for 1 to 1.5 hours or until just set. leave the oven door ajar and cool for 1 hour then chill for 4 hours or overnight.

3) Melt the chocolate and cream in a bowl set over a pan of barely simmering water, cool slightly then pour over the cheesecake, return to the fridge for at least 30 mins or until ready to serve.

4) Run a knife around the tin to loosen, remove the tin and transfer to a serving plate. Run a wet knife around the edges to smooth.