This delicious, if rich, recipe is a family favourite. I like to serve it with a fruit coulis – or with cream if I’m feeling indulgent!
Pre-heat your oven to 140°C/gas mark one.
Line the base and sides of a 20cm loose-bottomed cake tin and set aside.
Bash the biscuits in a plastic bag with a rolling pin until they form crumbs.
Melt the butter, then add the bashed biscuits and mix well. Put into the prepared tin and press down well.
Chill until needed.
Whisk together the cream cheese and cream until smooth. Then whisk in the eggs one by one, before adding the vanilla and slosh of brandy.
Pour this mixture over the biscuit base and bake around half an hour until risen.
Allow to cool, then serve with cream or fruit coulis.