Upside-down chocolate amaretti cheesecakes

1.Melt the 200g chocolate in a heatproof bowl over a small pan of simmering water. Remove from heat and let it cool.

2.Crush biscuits for the base (easily done with a rolling pin) and blend in the butter. Press mixture in bases of 6 ramekins. Chill.

3.Put cream cheese, sour cream, sugar and flour in a large bowl and beat with an electric beater until smooth. Break the eggs into a small bowl, beat with a fork, then beat into the cream cheese mixture a little at a time. Fold in melted chocolate.

4.Spoon mixture into ramekins. Put ramekins on a baking sheet and bake for about 50 minutes in an oven preheated to 160°C. The cheesecakes puff up, crack a little and look like they’ll topple over, but don’t, and they sink a little as they cool. Cool them in oven with door ajar. Keep in a cool place, but not the fridge, for up to 8 hours. Invert onto plates to serve. If you must make them a day ahead, cover and refrigerate them, but have at room temperature for 2 hours before serving.

5.Before serving, crumble over broken amaretti. Drizzle with melted chocolate. (Use a fork dipped in chocolate, or make a small paper cone from greaseproof paper and snip the tip off. Spoon chocolate into cone and drizzle over desserts.)