'Chocolate' 'Cheese'cake

Crush the low protein shortbread biscuits to form a breadcrumb texture.

Mix with the melted butter and press into the bottom of a 20cm springform tin.

Chill in a fridge for 20 minutes until hard.

Meanwhile, put the ProZero, unsalted butter and cornflour into a small saucepan.

Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and has thickened.

Take off the heat and pour into a tall container/jug and use a hand-held blender to blend for 30-40 seconds to form a ‘cream’ and leave to cool.

Once cool, cover and place in the fridge to chill for 3-4 hours, preferably overnight.

Add the Vitabite chunks to a heatproof bowl and melt by placing the bowl over simmering water, stirring occasionally or melt in the microwave on a low heat.

When the ‘cream’ is chilled and set, mix in a bowl with the melted Vitabite and Violife.

Pour the mixture over the biscuit base and chill in the fridge for 2-3 hours or until set.