Blitz the biscuits in a food processor to fine crumbs or pop into a bag and bash with a rolling pin. Stir through the melted butter and tip the buttery biscuit mixture into the tin, pressing it firmly down with the back of a spoon.
Place the chocolate into a heat proof bowl and melt over a pan of simmering water. Leave to cool.
Whisk the cream cheese, sugar and vanilla in a large bowl until smooth. Add the cooled melted chocolate and whisk to combine, then add the cream and continue to whisk until thick. Tip into the tin and smooth the top then pop into the fridge overnight to firm up.
For the fruit topping, place the plums, figs and blackberries in a single layer in a large dish and add the bay leaves and nuts. Sprinkle the sugar over the fruits and drizzle honey and rum over everything. Toss to coat.
Roast in the oven on 200 fan for 15-20 mins until just soft and juice is syrupy. Leave to cool.
To assemble, remove cheesecake from tin and arrange the fruit and nuts on top and drizzle with fruity syrup.
Recipe by Michelle Evans-Fecci, originally featured on Prynhawn Da.
