Until recently I was an advocate of the baked cheesecake until a long time customer of ours recommended  the following recipe. You will need the following ingredients.

300gr Fudge (flavour of your choice)
250-300gr Soft cheese
50gr Icing sugar
1/2 Vanilla Pod
1/2 Lemon
250ml Double cream

A handful of Raspberry’s, strawberry’s & blackcurrants
4 table spoons of sugar
A good dash a brandy
 
Gently warm the fudge until soft and press into a cake tin (preferably a removable base tin) You can usually get away with leaving the fudge in a warm place like on the oven or near a radiator to get to the a soft consistency. Once the base is spread pop into the fridge to harden.
For the cheesecake mix, take the soft cheese, icing sugar and double cream and mix preferably just for a minute or 2 in a food mixer—careful not to over mix the cream. Now add the scraped vanilla pod and a squeeze of the lemon. It’s that simple. Now add to the cake tin and leave for a minimum of 1 hour to chill.

Just before serving I like to add a rich topping and recommend reducing the sugar in a pan with some brandy, add to this the berry’s and currants to soften and spoon over the cheesecake.