Line a 20cm springform tin with baking paper.

Crush the cranberry and coconut Huntley & Palmers Platter Bites into a fine crumb in a food processor. Add the melted butter and blitz until well combined.

Spoon into the lined tin and press down well to make a firm base. Chill while you make the filling.

Place the cream cheese, feta and sour cream in a large bowl and beat until well combined.

In a separate bowl, beat the cream until it forms soft peaks. Gently fold the cream and chopped chives into the cream cheese mixture.

Spoon the cream cheese filling onto the base and use a spatula to gently smooth the surface. Chill for 6-8 hours until set or overnight.

Remove the cheesecake from the tin, place on a serving board or cake stand and arrange your desired toppings.

Store in the fridge until ready to serve.