At a glance
You're looking at a show-stopping Halloween cheesecake that takes some patience to create, with a chocolate-biscuit base, creamy filling, and spooky strawberry blood glaze to finish. The key is giving it plenty of time to cool and firm up (ideally overnight) before adding the gummy worm decorations, and watching the oven temperature carefully during baking to avoid cracks.
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Make the base
Crush the biscuits with a rolling pin or in a food processor, then tip them into a bowl. Add the sugar, cocoa and melted butter, and mix well.
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Press into the tin
Line the bottom of the tin with baking paper and close the springform ring. Fill it with the biscuit mixture and press down firmly – a glass with a flat bottom works well for this. Press a small, low rim up the sides. Bake in a preheated oven at 175°C (fan 160°C) for about 15 minutes.
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Whip the cream cheese with sugar
Whisk the Philadelphia cheese first on its own until light and airy, then mix in the sugar and whisk again.
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How it went
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