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1
Preheat the oven to 180C (fan oven 160C), gas mark 4.
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2
Line the base and sides of a deep, 20cm (8 inch), loose-based, springform cake tin with greaseproof paper.
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3
Put the conserve in a small saucepan with 50ml (2 fl oz) of the orange juice and stir over a low heat.
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4
Bring to the boil and bubble gently for 5 minutes until reduced by about half.
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5
Add in the blackberries and leave to cool.
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6
Rub 25g (1 oz) of the butter and 25g (1 oz) of the caster sugar into the flour.
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7
Stir in the granola cereal and spread out on the foil-lined baking sheet.
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8
Bake in the preheated oven for 10 - 12 minutes until golden brown.
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9
Leave to cool, then break into rough crumbs with a fork.
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10
Reduce the oven temperature to 170C (fan oven 150C), gas mark 3.
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11
Melt the remaining butter in a saucepan and stir in the crushed biscuits.
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12
Press the crumbs over the base of the lined tin and set aside.
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13
Beat together the cheeses, eggs, orange zest and remaining sugar with the soured cream until smooth.
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14
Spoon onto the biscuit base and bake for 1 1/4 hours in the oven.
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15
Open the oven door and pull the cheesecake out a little.
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16
Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1 - 1 1/4 hours until the cheesecake feels just firm when touched in the centre.
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17
Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.
