Ingredients

Base

• 5.2 oz (150 g) speculoos cookies or graham crackers
• 1 tbsp cocoa powder
• 2.4 oz (70 g) butter
• 1 tbsp powdered sugar

Filling

• 17.6 oz (500 g) cream cheese
• 3.5 oz (100 g) powdered sugar
• 1 cup (250 ml) whipping cream
• 1 tbsp vanilla extract

Blackberry topping

• Noble blackberry jam or for a lighter version Noble blackberry light jam

Instructions

• Combine finely ground cookies with cocoa powder, powdered sugar. Add melted butter, combine well and press into 24 cm diameter round pan. Put in fridge while you prepare the filling.
• Combine cream cheese with powdered sugar and vanilla. Whip cream until stiff peaks form, combine with cheese mixture. Spread over cookie base.
• Gently spread over Noble blackberry jam and let cool in fridge overnight.