Mint Choc Cheese Cake

1. Line a 22 cm / 9 inch springform tin with baking parchment paper.

2. Melt the margarine in the microwave or saucepan. Place the digestive biscuits and after eight chocolates in a food processor. Stir in the melted margarine.

3. Pre-heat the oven to 180 F/ 350 C.

4. Add the digestive mixture to the cake tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.

5. In a large bowl whisk the Chevingtons meduim fat soft cheese, eggs, icing sugar and After eight chocolates and stir until the mixture is well combined.

6. Add the cheese mixture to the tin, making sure the top is even.

7. Place in the pre-heated oven and bake for 30 minutes or until set. Remove gently.

8. Mix the sour cream and caster sugar together. Pour this over the top of the cooked cheese cake. Return to the oven for 15 minutes.

9. Turn the oven temperature off and leave to cool in the oven for 2 hours or until completely cool.
To serve the stylish way: Decorate with chocolate mint crisps.