Preheat your oven to 120°c fan (140°c no fan, 285°f). Add 35g plain flour into a medium-sized bowl along with 30g rolled oats, 20g xylitol, 0.5 tsp ground cinnamon, 0.125 tsp stevia and 0.25 tsp bicarbonate of soda, then stir together thoroughly with a metal spoon or a knife.

Roll out a sheet of baking/parchment paper on a baking tray and use your palms to gently flatten the dough onto it, then put another sheet over the top of the dough and roll it out with a pin until it’s around half a centimetre (or a fifth of an inch) thick. Once done and you have one giant biscuit, put into the oven for 20-25 minutes, checking after 20. Once it looks like it’s baked through (it may still be quite pale), turn the oven up to 160°c fan (180°c no fan, 360°f) and bake for another 5 minutes, checking after 3. It may help to lightly brush your almost-baked biscuit with a little milk, as this will help it brown.

Tip your biscuit crumbs into a bowl and mix in 20g melted butter, making sure all of the crumbs are coated. You should be able to pinch the mixture and it stay clumped together. Now take either one small, round, loose-bottomed baking tin (something like this 6″ tin should work); or, in my case I didn’t have one available, so I used two medium/3″ cookie cutters and a 2″ one to make 3 little cheesecakes – and line the sides with baking/parchment paper. Now pour your crumbs in (making sure to divide evenly if using more than one tin) and use the tips of your fingers or the back of a small spoon to pack the biscuit base down as tightly as possible. Set aside.

Add 150g full fat cream cheese, 75ml double cream, melted chocolate and 3 tsps (heaped) unsweetened malt powder to a small bowl and briefly stir with a knife so that it’s notionally combined, then blend with an electric hand whisk on a low-medium speed until the mixture is completely combined. It should be thick and a pale chocolate colour.