swirly-whirly strawberry cheesecake

Makes an 8'' cake.

what you'll need:       

50g pitted dates
50g roast chopped hazelnuts
100g Scottish oatcakes, broken up
50g butter, melted
400g cream cheese (preferably one without added salt)
1 teaspoon of vanilla extract
4 pouches of Ella's Kitchen Smoothie Fruits - 'The Red One'
300ml double cream
Strawberries to decorate

what you'll need to do:

1. Firstly line an 8'' loose-bottomed cake tin with baking parchment
2. Place the dates, hazelnuts and oatcakes into the bowl of a food processor and blitz them for a few seconds until they are all very finely chopped like breadcrumbs
3. Add the melted butter and mix everything together well
4. Press the mixture into the cake tin using the back of a spoon so that it is all nice and even Chill it in the fridge while you make the topping.
5. Mix together the cream cheese, vanilla extract and 3 pouches of Ella's Kitchen Smoothie Fruits - 'The Red One'
6. Whip the cream until it is stiff but still soft, be careful not to over beat it
7. Fold it gently into the cream cheese mixture
8. Spoon the mixture onto the base evenly
9. Drizzle over the remaining pouch of Ella's Kitchen Smoothie Fruits and run a skewer through it to get a marbled effect
10. Chill it for a few hours to set
11. Decorate it with strawberries before serving

preparation time: 25 minutes

setting time: 2 1/2 hours