Bring all ingredients to room temp.

Grease the inside walls of a 9 inch springform tin and wrap base in two layers of foil, tightly (you may prefer to serve it on the base – I slide mine off but it was anxiety provoking!)

Preheat oven to 200˚C.

Blitz the amaretti, digestives and butter until a damp sand appearance develops in your food processor thenrinse it out and dry it for the topping.

Press into your prepared tin.

Bake for 10 mins then remove and reduce the oven to 170 degrees C and put a kettle onto boil.

Blitz your cheese, sour cream, vanilla, sugar and flour until they form a creamy single entity (yum!)

Crack in the eggs and blitz once more until well combined. You’ll probably need to scrape down once or twice.

Now dollop out big spoonfuls of the cream cheese mix interspersed with teaspoons of the conserve – ripple them in if you like but work in layers until it is all used up.

Try and reserve enough topping that you can cover all the conserve completely (but don’t worry if you don’t/can’t!)

Sprinkle with the flaked almonds and sit in a roasting tin large enough to take your cake tin. My 30cm Le Creuset buffet casserole is perfect for my 9 inch springform pan.

Bake for 50-55minutes until when gently shook, the middle of the cheesecake retains a bit of “inner thigh wibble” (thank you Nigella for that perfect description!).

Now turn the oven off and leave it in for 30 mins to cool (slowly coming to room temp prevents cracking of the top).

Now open the door a jar and leave it in there another thirty minutes.

Finally remove from the oven and remove the foil, cooling on a rack fully until refrigerating over night (if you can bare it!).