Cookie Moon Cheesecake

• 125g Granola
• 60g butter

For the filling

• 175g Cookie moon truffles 280g cream cheese
• 150g caster sugar
• 1 tablespoon custard powder 3 large eggs
• 3 large egg yolks
• 400g Yoghurt

Method:

• Preheat the oven to gas mark 4/180oC/350oF.
• To make the base, process granola with the butter until well mixed then tip into a 23cm spring form tin. Press well into the bottom of the tin to make an even base and put into the freezer while you make the filling.
• Melt the chocolate in a bowl over a pan of simmering water and set aside to cool slightly.
• Whip the cream cheese with the sugar and custard powder until smooth then beat in the whole eggs and then the yolks, and then stir in the yoghurt.
• To this mixture add the melted chocolate, and mix to a smooth batter.
• Take the spring form tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of foil over that.
• Sit the spring form tin in a roasting pan and pour in the cheesecake filling.
• Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour.
• The top of the cheesecake should be set with a wobble underneath. Remove the foil and cling film and sit the cheesecake on to a rack to cool.
• Once cool place in the fridge and leave to set, covered with cling film, overnight.
• To serve remove from the fridge and allow to sit for 30 minutes or so. Carefully undo the spring form tin, loosening the cake with a thin bladed knife dipped in hot water if necessary. Cut into thick slices and serve.