Blackcurrant Marble Cheesecake Bites

What to do:

1.First begin by making the digestive biscuits into fine crumbs, I used a wooden spoon and a lot of elbow grease but a food processor is easier and less time consuming. Add the ground almonds to your biscuit crumbs, then melt the butter and mix well with the dry ingredients.
2.Gather a rectangular baking pan, line it with greaseproof paper, and press the almond biscuit mix down for a smooth base. Bake for 10 minutes on 180C/375F/Gas Mark 4.
3.While it's in the oven, begin on the filling by mixing the cream cheese and sour cream together until smooth, again I did this by hand and spoon, but a whisk or food processor will quicken the process. Then add the eggs, sugar, vanilla and salt.
4.Then take ¼ of your jam, and warm it slightly so it's a runnier consistency, add this to the filling for the pale purple colour and light blackcurrant flavour throughout. Pour your filling over the biscuit base.
5.Using the other ½ jar begin to blob bits of jam all over. This is a bit tricky and parts will sink and move around! But that's part of the fun and helps create the messy effect. Use a fork to help move the jam around and make funky patterns. Then bake your cheesecake for 30 minutes on 180C/375F/Gas Mark 4 until it has set, it should still wobble slightly, therefore allow it to cool. I often refrigerate mine once it's a little cooler. Then simply cut into squares and enjoy!