Method
1. Line a 22 cm / 9 inch springform tin with baking parchment paper.
2. Melt the margarine in the microwave or saucepan. Place the digestive biscuits and mint chocolates in a food processor and whizz together. Stir in the melted margarine.
3. Pre-heat the oven to 170 F/ 325 C/ Gas mark 3.
4. Add the digestive mixture to the cake tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.
5. In a large bowl whisk the Chevingtons medium fat soft cheese, eggs, icing sugar and bittermint chocolates. Stir until the mixture is well combined.
6. Add the cheese mixture to the tin, making sure the top is even.
7. Place in the pre-heated oven and bake for 35 minutes or until set. Remove gently.
8. Mix the sour cream and caster sugar together. Pour this over the top of the cooked cheese cake. Return to the oven for 15 minutes.
9. Turn the oven temperature off and leave to cool in the oven for 2 hours or until completely cool.
To serve the stylish way: Decorate with chocolate mint crisps.