Tia Maria Cheesecake

Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.

Melt the butter over a low heat and with the biscuit crumbs. Press the biscuit mix into the bottom of the cake tin evenly. Chill while you make the filling.

Preheat the oven to 220°C (fan 200°C, gas mark 7).

Beat together the cream cheese and sugar with an electric whisk until smooth. Add the flour, vanilla, 2 tablespoons of Tia Maria, eggs and soured cream,and whisk until smooth.

Pour the mixture over the crumb case and smooth. Bake for 10 minutes, then reduce the temperature to 110°C (fan 90°C, gas mark ¼) for 25 minutes. Turn off the oven, then open the door and leave to cool inside the oven for 2 hours. Don't worry if it cracks a little.

For the truffles: Cover a large, chopping board with cling film or waxed paper.

Place the chocolate in a large mixing bowl. Pour the cream into a small pan and bring to the boil. Pour immediately over the broken chocolate. Add the Tia Maria if using. Blend thoroughly until all the chocolate is melted.

Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.

When the mixture has set, sprinkle some icing sugar over your hand and roll bite-sized pieces of the chocolate mix. Immediately roll the truffles in sifted cocoa powder. Sit the truffles on the lined chopping board and leave to harden.

When ready to serve use a warm palate knife to release the cheesecake form the tin. Just before serving place a small paper doily on top of the cheesecake and dust over with cocoa powder. Carefully remove the doily and you will be left with a very pretty lacy pattern. Pile the truffles on top of the cheesecake and serve.