You may also like
Ingredients
Crust
- 120 g butter, melted
- 250 g plain chocolate biscuits, finely crushed
- pinch ground cinnamon
- ½ teaspoon instant coffee powder
Filling
- 500 g cream cheese, softened
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla essence
- 1 tablespoon cocoa powder, sifted
- 1 teaspoon instant coffee powder (optional)
- 225 g cooking chocolate, chopped, melted
- 1½ cups (300 g) sour cream
- 45 g butter, melted
- chocolates and whipped cream for decoration
Method
1. Preheat oven to moderate 180°C. Brush a 23 cm round spring form 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 tin; smooth the surface. Place tin on shallow baking tray. Bake for 45 minutes or until set. Cool. Refrigerate at least 6 hours before serving. Decorate with chocolates and whipped cream.
