Ingredients:

• 100g Butter, melted
• 200g Oatmeal biscuits
• 500g Cream cheese, at room temperature
• 2/3 cup Castor sugar
• 1/3 cup Cornflour
• 3 large Eggs
• Zest and juice of 1 lemon
• 1 tsp Vanilla extract
• 125g White chocolate, melted
• 2 cups Sour cream, at room temperature
• Fresh raspberries
• Icing sugar
• White chocolate for decorating

Tbsp = Tablespoon

Directions

1. Light your CobbleStone and allow to burn till smoking has stopped, roughly 5 minutes.
2. Grease a 20cm round springform cake pan or COBB Bread Tin and line with a piece of baking paper, folding excess over top of the pan.
3. Begin by adding melted butter to crushed oatmeal biscuits. Mix well to combine and then press crumb mixture into base of the prepared pan. Chill until needed.
4. To make the filling, add cream cheese and sugar to a bowl and beat until smooth.
5. Add the cornflour and beat until combined. Add eggs, 1 at a time, beating well after each addition. Stir through lemon zest and juice, vanilla and a pinch of salt.
6. Add chocolate and sour cream to the cheese mixture and stir to combine. Pour batter into prepared pan and scatter over with raspberries