Espresso martini cheesecake

Butter and line a 23cm loose-bottomed cake tin with baking parchment. Put the digestive biscuits (250 g) into a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, then pour over the melted butter (100 g). Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin, then press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

Beat the soft cheese (750 g) and icing sugar (100 g) in an electric mixer until smooth. Mix in the hazelnut crème (1 tbsp) then slowly beat in the espresso martini (150 ml) until combined.

Spoon the cream cheese mix onto the biscuit base and smooth down with the back of a spoon or spatula. Leave to set in the fridge overnight.

Once set, remove from the tin and top with shavings of the milk, dark or white chocolate (70 g), or all three.