Black sapote baked cheesecake. For all those who have requested the recipe, here it is. So simple. In a food processor combine one packet of scotch finger biscuits with enough butter to form the crumb base and press firmly into cake tin. Next combine 3 large black sapotes (seeds removed), 3 free range eggs, 2/3 cup sugar, 500g cream cheese and a splash of vanilla essence. Blitz until smooth and creamy. Pour mixture over crumb base and bake in a moderate oven for about 40 minutes. Enjoy with a dollop of double cream and a sprinkling of Grumichamas.