White chocolate, cardamon and ginger cheesecake

Take 4 ginger biscuits (McVities are good); grind to bits with a pestle and mortar. Add 1/2 oz butter to the biscuit mix; crumble butter and biscuits together to maek a cheesecake base. Put base into 1 muffin mould, and press down flat.

Make up a normal baked cheesecake mix: take 200g soft cheese (slipcote is good), and beat with wooded spoon until smooth. Add 2 large eggs (1 at a time), and beat until mixture mixed and smooth. Fold 150ml soured cream into the mix and whisk until little bubbles form on top.

Take 25g white chocolate (swiss is good) and melt in microwave; 2 times 30 seconds should do this okay. Fold enough of the cheesecake mixture into the chocolate to fill the muffin mould to the top. Mix together. Take 3 green cardamon pods, and use pestle and mortar to separate seeds from the pods; remove pods, then grind seeds. Fold ground seeds into the cheesecake mixture, then place mixture into the muffin tin. Use rest of cheesecake mixture with 150g assorted chocolates (85% dark and milk are both good) and other ingredients (crushed pink peppercorns or chilli flakes or finely-chopped ginger) with a traditional digestive biscuit-and-4 oz butter base, also placed into muffin tins.

Put in 170 degree celsius oven for 25 minutes (small muffin tins), or 35-40 minutes (large muffin tins) until cheesecakes have done the souffle thing and risen above the muffin trays for 5 minutes.

Remove from oven and either eat as a delightfully untidy hot dessert or leave to cool (and keep their structure).