Ginger and Syrup Cheesecake

Have not tried this yet, keeping it here for safe keeping. From James Martin and the BBC

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  digestive biscuits
• 1  tablespoon butter, softened
• 10 1⁄2 ounces cream cheese (full fat)
• 4  pieces  ginger in syrup, 2 finely chopped, 2 halved, plus
• 4  tablespoons ginger syrup, from the jar
• 3  tablespoons dark chocolate (grated)
•  sugar, twists (optional)

Directions

1. Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
2. Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
3. Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
4. To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
5. To serve, garnish with a sugar twist.