Step 1

Crush up the oat biscuits with a rolling pin and mix thoroughly with the melted butter to make your base mixture.

Step 2

Press the mixture firmly into the base of a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides. Pre-bake for 20 minutes and 200C/400F/gas mark 6, then remove from the oven to cool. Reduce the oven to 150C/300F/gas mark 2.

Step 3

Start the top layer by melting the chocolate in a bowl over a pan of hot water. Take care not to let the bowl touch the water, and don't overheat the chocolate as it will separate.

Step 4

Spoon the creamy marscapone and fromage frais into a large bowl and whisk until smooth. Add the eggs ans ugar and whisk again before adding the melted chocolate and Baileys.

Step 5

Pour the mixture into the tin, smoothing it with the back of a spoon, and bake in the centre of the oven for 75 minutes. After that, turn the oven off but leave the cheesecake inside until completely cold to prevent cracking.

Step 6

Finally sprinkle the surface of the cheesecake with chocolate curls or shavings. To make them, melt the chocolate as before and spread on a smooth, flat surface to form a 6-inch (15cm) circle and chill in the fridge for 45 minutes.

Step 7

Drag a cheese slicer or sharp knife across the surface of the chocolate to form curls or shavings.

Step 8

Invite everyone around and serve with creme fraiche or cream.