Ingredients:-

BASE

• 250g digestives
• 50g soft butter
• 1 heaped tbsp sweetened chestnut puree

CHEESECAKE

• 500g cream cheese
• 125g caster sugar
• 3 eggs
• 3 egg yolks
• 175ml sour cream
• 1tbsp lime juice
• 1tsp vanilla extract
• 1-2tbs rum
• 350g sweetened chestnut puree

FOR THE SYRUP

• 80ml water
• 60ml rum
• 1tbsp sweetened chestnut puree
• 50g caster sugar
• 15g butter

Method:-

• preheat oven 180c/160c fan/ gas 4....
• process the biscuits, butter and chestnut puree until fine breadcrumbs.
• press it in to the bottom of a 23cm spring form cake tin and chill
• Beat the cream cheese until smooth
• add the sugar
• add the eggs and egg yolks 1 at a time..beating well
• pour in the sour cream, vanilla, lime juice and rum and beat well until smooth and creamy
• fold in the chestnut puree
• wrap the outside of the cake tin with clingfilm so that the top and side are protected..
• do the same with foil - so that the tin is water tight
• stand the tin in a roasting tin and pour in the chestnut filling
• pour water from a just boiled kettle into the roasting tin to come up about 1' up the cake tin
• place in the oven for 1hr
• When the cake is ready it should just be set on top-with some wobble left as it will continue to cook whilst cooling
• Take the cake tin out of the roasting tin....remove the foil and film and cool the cake on a rack
• Place in the fridge over night and then remove the tin and leave out of the fridge to return to room temperature
• The syrup can be made in advance - but not poured over the cake until just before serving...
• For the syrup, melt all the ingredients together and boil for 10 mins, then cool and drizzle over the cake