Whiskey & Pecan Cheesecake

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  Step 1

  Crush the biscuits down into fine crumbs with a pestle.

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  Step 2

  Melt the butter in a saucepan.

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  Step 3

  Stir the butter into the biscuits.

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  Step 4

  Line a cake tin with clingfilm and pack the biscuits into the base. Chill in the fridge for an hour or two.

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  Step 5

  Whisk the cream cheese and icing sugar together.

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  Step 6

  Whisk the whipped cream in a separate bowl until fluffy and then stir into the cream cheese mixture.

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  Step 7

  Stir in the the whiskey.

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  Step 8

  Scrape the cheesecake mixture on top of the biscuit base.

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  Step 9

  Smooth off the top with a spatula and chill for several hours.

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  Step 10

  Whisk together the sugar, cinnamon and salt.

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  Step 11

  Whisk the egg white with the water and whisky until fluffy.

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  Step 12

  Stir the pecans nuts in the egg white.

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  Step 13

  Add the sugar mixtures and make sure all the nuts are coated.

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  Step 14

  Place in a lined baking tin and bake in an oven at 220c for an hour, giving the nuts a shake after half an hour.

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  Step 15

  Carefully remove the set cheesecake from it's tin and place on a cake stand.

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  Step 16

  Top with candied pecans and serve.

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