Loaded cheesecake with mango, strawberries and honeycomb

This fully loaded cheesecake is an all-singing, all dancing delight. Try your own combination of favourite toppings for a personal touch and make it your signature bake, Great British Bake Off-style.

• Lightly grease and line a deep 20cm loose bottomed, springform cake tin with vegetable oil and greaseproof paper.
• Place the oaty biscuits and hazelnuts in a food processor and blend until very finely ground then pour in the butter until the mixture looks like wet breadcrumbs.
• Spoon into the bottom of the prepared tin and using the back of a metal spoon flatten the biscuit mixture onto the base. Chill in the fridge while making the cheesecake filling.
• Preheat the oven to 160°C/fan 140°C fan/gas mark 3.
• For the filling, put the cream cheese, mascarpone, soured cream, vanilla bean paste and sugar into a large mixing bowl and whisk together, then add the eggs and the flour and continue to whisk until smooth.
• Pour the mixture onto the chilled biscuit base, then transfer to the oven, on a baking sheet, and bake for 50 to 60 minutes until set around the edges and a little wobbly in the middle. Remove from the oven, cool and chill overnight.
• When the cheesecake is ready to serve, top with swirls of whipped cream, sliced mango, halved strawberries, raspberries and shortbread (broken into chunks).
• Break the honeycomb/cinder toffee into small pieces and sprinkle on top - along with the chopped nuts - to finish.