Triple Chocolate Caramel Cheesecake

Preheat oven to 175°C (about 350ºF).

Melt butter and set aside. In a bowl, mix sugar, cocoa and flour. Pour in the butter and mix until a thick dough forms.

Press the dough into a small springform tin (mine was 18cm), pushing it up the sides a little. This makes a little “bowl” for the caramel you will add later. Bake for 15–20 minutes.

Leave to cool for around 5 minutes, then pour over caramel (I used a tinned variety but you could easily use homemade). Place in fridge until crust is completely cold.

For the filling, melt chocolate and allow to cool, then beat into the cream cheese. Next, gently fold in the sour cream. Pour mixture over the crust and leave in fridge for at least several hours, but overnight is best.

If you’d like a firmer cheesecake, pop it into the freezer for a while before serving. When you are about to dish the dessert up, remove from the freezer and drizzle over the caramel (if it is quite thick, you might need to pop it in the microwave for a few seconds just to loosen it so you can drizzle) and then the chocolate. Enjoy!