Double choccy cheesecake

This is the perfect picnic or treat, or perfect anytime treat, devised by celebrity chef Simon Rimmer

What you need:

125g bourbon biscuits
125g Nature's Pleasure pecan, almond and raisin
125g melted butter
900g full fat cream cheese
200g 70% cocoa solid chocolate
75g cocoa powder
6 eggs
150g golden caster sugar
225g 70% cocoa solid chocolate
250ml double cream
25g butter
Cocoa powder and grated chocolate to serve...oh and some clotted cream

What you do:

Crush the bourbon biscuits and add the butter,mix in the cereal. Press into a 225mm spring sided tin
Place the 200g of chocolate in a bowl over barely simmering water (make sure the water doesn't touch the bottom of the bowl) until melted
Pulse the cheese and sugar in a processor until smooth
Add the eggs, then the cocoa and chocolate
Spoon onto the base and cook at 175c/ 350f/ g4 for about 1 hour until springy to the touch. Allow to cool before turning out and topping with big chopped or grated bits of chocolate and dusting with cocoa
Make a sauce by melting the chocolate and cream over another bowl, when melted whisk in the butter. Serve the sauce immediately as it won't re-heat
So serve a slab of this in the middle of a massive white plate with a big spoonful of sauce, a dollop of clotted cream and dust the edge with cocoa, then wait for the magic to work.

Kellogg's

Kellogg's is one of the most influential and innovative brands in the world, producing more than 40 different cereals, including Coco Pops, Crunchy Nut Cornflakes and Special K.

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