Mrs. Madden’s Blackcurrant Cheesecake

I adapted to my Lemon Cheesecake recipe to make a blackcurrant flavoured one instead.  I used blackcurrant jelly instead of lemon and a stewed a few blackcurrants from my freezer with a tablespoon of sugar (I grow blackcurrants in my garden and freeze them until I need them).  I added the blackcurrants to the jelly cubes along with a little boiling water to make it up to 1/2 pint.  All the rest of the instructions are the same.  It was very yummy.