Do you create a better cheesecake than the average cheesecake maker? Email janine.graham@fairfaxmedia.com.au to share it!

►Preheat oven to 160C. Brush a 24cm (base measurement)  springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

►Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan.

►Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

►Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.

►Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined.

►Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.

►Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off.

►Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking).

►Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream. Service with cherries on the side.

Recipes: Country Women’s Association