Rich Chocolate Cheesecake
120g butter, melted
250g plain chocolate biscuits, finely crushed (more if you like)
pinch ground cinnamon
1/2 tsp instant coffee powder
500g cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla essence
1tsp cocoa powder, sifted
1 tsp instant coffee powder (optional)
225g cooking chocolate, chopped, melted
1 1/2 cups (300g) sour cream
45g butter, melted chocolates and whipped cream for decoration
1. Preheat oven to moderate 180C. Brush a 23 cm round springform tin with oil. Line base with paper.
2. To make crust:
Combine butter, biscuit crumbs, cinnamon and coffee powder; mix well. Press into base and sides of tin. Refrigerate.
3. To make filling:
Using electric beaters, beat cream cheese until light and creamy. Gradually add eggs, sugar, essence, cocoa and coffee. Beat until well combined. With mixer on low, add chocolate, sour cream and butter; mix until combined. Pour mixture in the tin; smooth the surface. Place tin on shallow baking tray. Bake for 45 mins or until set. Cool. Refrigerate at least 6 hrs before serving. Decorate with chocolates and whipped cream.