750g cream cheese, room temperature
300g sour cream, full fat
250ml (1 cup) Kahlua
250ml (1 cup) espresso coffee , cooled
3 large eggs, room temperature
150g light brown sugar
250g chocolate ripple biscuits
100g butter, melted
Chocolate covered coffee beansSyrup
1/2 cup (125ml) Kahlua
1/2 cup light brown sugar
2 heaped tablespoons good quality instant coffee
1 teaspoon boiling waterMethodLine a 22cm springform tin with wax paper. Set aside.
Preheat the oven to 160°C.Melt the butter in the microwave and blitz the biscuits in a food processor. Mix together well so all the biscuits are coated with butter, it will look like wet sand.
Press into the bottom of the prepared tin and flatten down. Place into the fridge for 15 minutes.
In a stand mixer add the cream cheese and sour cream and beat well to combine.
Next add the brown sugar, coffee and eggs. Mix again to combine. Add the Kahlua. Mix again.
Pour on top of the biscuit base and bake for 55 minutes, it will turn a light brown colour and have a slight wobble.
Turn off the oven and leave it to cool with the door closed.To make the syrup add all the ingredients into a pan and stir, bring to the boil for 1 minute, then reduce to medium heat for 3 or 4 minutes until it thickens slightly. Remove from the heat, it thickens as it cools.Once the cheesecake has completely cooled, remove it from the tin and decorate as you like with the syrup and chocolate coffee beans.Alternatively serve it with the sauce just drizzled on top and some sprinkling of ground coffee. Either way your taste buds are going to be in heaven.