The biscuits can be easily crushed in a food processor but if you don’t have one, just put them into a plastic bag and crush with a rolling pin.

Ingredients: (Serves 8)

• 115 g/4 oz margarine
• 225 g/8 oz chocolate digestive biscuits, finely crushed
• 675 g/1 lb full-fat cream cheese
• 175 g/6 oz caster sugar
• 5 eggs
• 1 large lemon, finely grated rind and juice
• 85 g/3 oz white chocolate, melted
• 85 g/3 oz brown sugar
• 4 tablespoons maple syrup
• 2 teaspoons milk
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• 115 g/4 oz pecan halves

Method:

Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease the base of a 23-cm/9-inch tart tin with a removable base. Melt the margarine in a bowl over a pan of simmering water. Stir in the crushed digestive biscuits and mix until well combined.

Press the crumb mixture into the base of the tin and smooth with the back of a spoon. Beat the cream cheese in a medium bowl until smooth. Add the caster sugar, 4 eggs, lemon rind and juice and chocolate and beat with an electric whisk until the mixture is smooth and creamy. Spoon over the crumb crust. Bake for 15 minutes.

Place the brown sugar, maple syrup, milk, butter and vanilla in a saucepan and heat gently until melted. Chop 85 g/3 oz of the pecans and beat the remaining egg in a small bowl. Add both to the syrup mixture and stir well.

Gently pour this mixture over the cheesecake and cook for 15 minutes more, or until firm to the touch. Set the tin on a wire rack to cool. Transfer to the refrigerator and chill for 2 hours before serving. Decorate with the remaining pecan halves and sere with Greek yogurt if desired.