- 125g/4½oz ready-made chocolate chip cookies, crushed
- 85g/3oz butter, melted
- 75ml/2½fl oz double cream, lightly whipped
- 50g/2oz mascarpone
- 3 tbsp honey
- ½ lemon, juice only
- 50g/2oz dark chocolate
- 50ml/2fl oz double cream
- 75g/2½oz canned cherries, drained and stones removed
- 1 tbsp pistachios, crushed
- For the cheesecake, place the crushed biscuits into a large bowl with the melted butter and mix well. Press the mixture into the base of a chefs' ring on a serving plate.
- Place the whipped cream, mascarpone, honey and lemon juice into a large bowl and mix well. Place this mixture on top of the biscuit base, then place the cheesecake into the fridge to set.
- For the chocolate sauce, place the chocolate and cream into a heatproof bowl set over a pan of barely simmering water and heat, stirring frequently, until melted and combined to make a smooth sauce.
- Heat the sides of the chefs' ring with a mini-blowtorch to loosen the cheesecake and carefully slide the ring off.
- To serve, place the cherries and pistachios on top of the cheesecake and pour over the chocolate sauce.