This is for Si, but thought some of you might like it too. The original recipie used blackberries instead of raspberries and digestive biscuits instead of amaretto biscuits, but I think this version sounds nicer. 200g amaretto biscuits 50g ground hazelnuts 125g melted butter, plus extra to grease tin 175g golden caster sugar 300g soft cheese 2 eggs, separated 300g soured cream 100g raspberries For the crumble topping: 100g plain flour 50g chilled butter 50g demerara sugar 100g raspberries Heat oven to 160C (140C fan), gas 3. To make the base, crush the amaretto biscuits, stir in the hazelnuts and add the melted butter Line the base of a 23cm x 7cm deep springform tin with the biscuit mix and pack down well. Butter the sides of the tin and chill in the fridge. Whisk half the caster sugar with the soft cheese using an electric mixer. Slowly add the egg yolks until combined. Whisk in the soured cream. In a separate bowl, whisk the egg whites then add the remaining sugar until stiff and glossy. Mix the meringue into the soft cheese mix (you can be quite vigorous, so don't worry about knocking the air out) Pour a good layer of the mix over the biscuit base, drop in a few raspberries and repeat this process until all the mixture and fruit have been used. Tap the tin on a work surface to settle the mix and cook for 20 minutes To make the crumble topping, whizz the flour, butter and a pinch of salt in a food processor until it resembles fine breadcrumbs. Toss with the sugar and raspberries. After 20 minutes, gently take the cheesecake out of the oven and scatter the crumble mix over the top. Bake for another 40 minutes. Leave to cool in the tin and chill before serving. Enjoy!