Directions

• Prepare the base

• Blitz the biscuits in a food processor until they resemble fine breadcrumbs.

• Add the oats and pulse a few times until they are broken down but still have a little texture.

• Melt the butter and stir in the biscuit and oat mixture.

• If the removable base of your cake tin has a lip around the edge, then flip it over and use the flatter side. Secure in place with the springform mechanism and line the base with a circle of baking parchment.

• Press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon.

• Put it into the fridge for 30 minutes to firm up.

• Toast the oats

• Put the oats into a dry frying pan and cook for 3-5 minutes, stirring frequently until they begin to pick up colour and turn golden.

• Take off the heat, tip into a bowl and pour the Drambuie in.

• Mix well then set aside to cool and soak up the liqueur for at least 30 minutes.

• Make the cheesecake filling

• In a medium bowl beat the cream cheese, honey and salt together with electric beaters until smooth.

• Next beat in the Drambuie and soured cream.

• Pour the double cream into the batter and beat for 1-2 minutes until the cream is mixed in and the batter turns thick – it should need encouragement to fall from a spoon (a firm shake or tapping the spoon on the side of the bowl).

• Assemble the cheesecake

• Spoon 1/2 of the batter over the base of the cheesecake ensuring it reaches to the edges.

• Press the raspberries in and scatter 2/3 of the oats over the top.

• Spoon the remaining batter over the top of the cheesecake, spread it to the edges and level the top using a small offset spatula or the back of a spoon.

• Cover carefully and transfer to the fridge for at least 6 hours to set fully.

• When the cheesecake has fully set, unmould it from the tin by running a thin sharp knife around the edge of the cheesecake before releasing the spring mechanism. Slide it carefully onto a serving plate. Return it to the fridge.

• Make the topping

• Reserve 50g of the raspberries, then roughly chop the rest and put into a small saucepan with the water, sugar and cornflour.

• Cook over a gentle heat for 3-5 minutes, stirring constantly, until the raspberries break down and the sauce thickens and becomes clear.

• Suspend a sieve over a bowl and pass the topping through the sieve, pressing the fruit down using the back of a spoon to extract all the sauce.

  Let it cool for 10 minutes.

• Meanwhile, quarter the reserved raspberries, then toss them in the sauce.

• Spoon the topping over the cheesecake, leaving a 1-2cm border around the edge of the cheesecake.

• Carefully scatter the remaining toasted oats around the border.

• Either serve immediately or store in the fridge for up to 48 hours before serving.