Step 1

Preheat the oven 360°F.

Step 2

Run the nuts in a food processor, and add the graham crackers and the cinnamon. The crackers must be finely crushed. Stir in melted butter.

Step 3

Press the mixture into the bottom of a 8” silicone baking pan with your fingers. Set aside.

Step 4

Soften the cream cheese, place it in a food processor bowl, and add eggs, sugar, flour, sweetener and vanilla, and run until smooth. Stir in melted chocolate.

Step 5

Pour the very liquid mix into the baking pan, on top of the cracker-nut mix.

Step 6

Leave it for about 10 minutes, and tap on the sides of the pan, to release bubbles before baking it.

Step 7

Place on a rack low in the oven.

Step 8

Bake for 35 – 45 minutes, or until the middle of the cake is almost set when you tap the pan – that’s when the filling is firm but still creamy.

Step 9

Remove the cake, and close the oven. Spread sour cream over the cake in a thin layer. Return the cake to the oven, turn off the heat, and leave it for 5 – 10 minutes.

Step 10

The icing gives a nice, subtle acidity to the cake, which is a nice contrast.

Step 11

Leave the cake to cool in the pan on a rack for about 45 minutes. Add fruit and jelly, if desired, or serve with a fruit sauce and freshly whipped cream.