Granita Christmas Cheesecake

Step 1 Preheat oven to 160˚C. Grease a 20cm base measurement springform tin.

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Step 2 Place biscuits, half the cinnamon and mixed spice in bowl of a food processor and process until biscuits are finely crushed.

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Step 3 Add melted butter and process until combined. Transfer to prepared pan and use the back of a spoon to press evenly over the base. Place in the fridge until required.

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Step 4 Place port in a small saucepan, bring to the boil add sultanas then turn off heat and set aside to cool.

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Step 5 To make the filling, in a medium bowl beat together the cream cheese and sugar.

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Step 6 Add eggs, one at a time, beating well after each addition, until combined.

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Step 7 Add cream and beat until combined. Strain sultanas reserving the port to make the sauce add to the cheesecake mix and stir.

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Step 8 Pour mixture over biscuit base. Bake on lowest shelf of the oven for 50 minutes or until set.

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Step 9 Turn oven off and leave cheesecake in the oven with door ajar for 4 hours or until completely cooled. this will help prevent it from cracking

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Step 10 Meanwhile add reserved port, orange juice, remaining cinnamon, mixed spice and sugar to a small saucepan. Bring mixture to the boil and simmer for 10 minutes.