Pre-heat the oven to 150 degrees, fan 130 degrees

Place the blackcurrants, 150g sugar and 2tbsp water into a small pan and heat for 4-5 minutes, stirring occasionally until the fruit is soft but still retains its shape

To make the blackcurrant sauce place three quarters of the blackcurrants in a sieve over a bowl, with most of the juice and press through until all the juice from the blackcurrants is in the bowl.  Discard the solids in the sieve

Set aside the blackcurrant sauce and the pan with the remaining blackcurrants

Place the biscuits into a food processor if you are lucky enough to have one and pulse until you have crumbs.  Otherwise place in a strong food bag and bash with a rolling pin.

Melt the butter and combine with the biscuit crumbs.  Press into the prepared tin and place in fridge until the filling is ready

To make the filling, mix the cream cheese until smooth, then add the sour cream, remaining 200g sugar, eggs, lime zest and juice and lemon juice

Scatter the whole remaining blackcurrants over the biscuit crumb.  Pour the cream cheese filling over the top and add a swirl of the blackcurrant sauce

Bake for 50 minutes then turn off the oven and leave the cheesecake for a further 30 minutes in the oven before removing to cool at room temperature.  Once cool place in the fridge until ready to serve

Serve with the blackcurrant sauce.