Almond and apricot cheesecake

Method

1. Heat the oven to 170°C/gas 3½ (don’t use the fan). Mix the crushed biscuits with the melted butter, then pack the mixture into the bottom of your cake tin. Bake for 8 minutes.
2. Meanwhile, use an electric whisk to beat the cream cheese, soured cream, almond butter and sugar together until smooth. Add the eggs one at a time, whisking them in before adding the next, then whisk in the amaretto and cornflour. Pour this mixture over the biscuit base, then return it to the oven for a further 30 minutes.
3. While the cake bakes, make the topping. Mix the soured cream and half the sugar together. After 30 minutes, pour the soured cream mixture over the cheesecake and return to the oven for a final 8 minutes, or until it is just set but still a bit wobbly. Leave to cool entirely in the tin, then cover and put in the fridge to chill completely for at least 4 hours (but ideally overnight).
4. Put the remaining sugar, the cinnamon stick and 100ml water in a small saucepan. Bring to the boil, then add the dried apricots and remove from the heat. Leave to plump up and cool for 15 minutes, then add the amaretto and put in the fridge to chill with the cheesecake. To serve, transfer the cake to a serving plate, then decorate with the apricots and a drizzle of the poaching syrup.