Melt the butter and stir in the biscuit. Mix well and then press into the base of the tin. Set aside.In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight.
- 50 g unsalted butter
- 100 g digestive biscuits, crushed finely
- 320 g Philadelphia
- 75 g caster sugar
- 1 tbsp cocoa
- 1 tbsp plain flour
- 3 medium eggs
- 150 ml soured cream