Quadruple Chocolate Cheesecake

To begin preheat the oven to 180C/160C fan/Gas Mark 4 and line a 23cm spring form tin with baking parchment.

Take your chocolate biscuits and then bash with a rolling pin or whizz up in a food processor mix in the cocoa powder.

Then take the butter and golden syrup and melt in a pan gently. Pour the melted butter mix into the biscuits and mix. Press this into a loose bottomed 23cm tin. Press well with the back of a spoon. Then pop into the oven for 5 minutes. Leave to cool.

Using an electric whisk beat the cheese to loosen it. Then add in the flour, sugar and eggs and beat well.

. Divide this mixture into three portions and put into separate bowls. Melt each of the chocolates separately, and then add each of the chocolates into the cheese portions.

Pour the dark chocolate part into the base, and then level it. Then add the milk chocolate and then the white chocolate, do the next two layers carefully so as not to disturb the layers beneath.

Bake in the oven for 40-50 minutes. It should have a tiny bit of a wobble in the centre, donâÂÂt poke with a skewer or anything like you would a cake. Cool in the tin. Leave in the fridge until 10 minutes before you serve. To serve, run a knife around the edge and then slide of the sides of the tin. Peel the parchment off the sides.

Decorate as you like. For example, break Flake bars over the top, sprinkle with icing sugar, crumble over crushed Maltesers, grate over chocolate, make chocolate curls, pipe whipped cream or decorate with fruit. The list is endless.