You can substitute walnuts for some of the oatcakes or indeed use any digestives lying around in the cupboard.
200g oatcakes, whizzed to fine crumbs in the processor
100g butter, melted
100g full-fat soured cream
3 medium eggs, lightly beaten
50g plain flour, seasoned
250g stilton or other blue cheese
1 tbsp thyme leaves, chopped
2tsp runny honey
Preheat the oven to 140C. Grease and line the base and sides of a 20cm springform tin. Mix the oatcakes with melted butter. Transfer to the tin and press into the base to make a case.
To make the filling, beat the mascarpone until smooth. Add the sour cream and beat again. Add the eggs, beating in until fully combined.
Sift the flour over the cheese mixture and fold in with the blue cheese, thyme and honey. Mix well.
Scrape the mixture into the cake tin, smooth the top and transfer to the oven. Bake for about 1 hour until just set with the slightest wobble in the centre.
Serve with an extra drizzle of honey or grapes/ripe figs, or a rocket salad for a light supper.