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For US cup measures, use the toggle at the top of the ingredients list. In the past, I’ve been apologetic about adulterating your basic cheescake, but I’ve moved on. This is exceptional: exactly the right balance between satiny sweetness and smooth tang. Regard the glaze as optional: it makes it into more of a dinner party thang, but there is no call to get busy if you’d rather not. Ocado may need to make as a result of stock availability or otherwise.

For any queries, head to ocado. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine.

Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup.