Slow cooker muscovado cheesecake with hazelnuts & blackberries recipe | Good Food

Ingredients

• 50g butter melted, plus extra for greasing
• 225g oat biscuits (such as Hobnobs)
• 100g blanched hazelnuts
• 250g light muscovado sugar
• 4 tbsp full-fat milk
• 750g full-fat cream cheese
• 2 tbsp plain flour
• 1 tsp vanilla extract
• 3 large eggs
• 200ml pot soured cream
• 1 tbsp Frangelico (optional)
• 2 tsp cornflour
• 3 tbsp golden caster sugar
• 200g blackberries