White Chocolate Espresso Cheesecake

A special holiday dessert treat for the whole family and friends.

Ingredients:

• 1 x 250g packet plain chocolate biscuits
• 150g butter, melted
• cocoa powder for dusting

Filling

• 2 tbsp instant coffee powder
• 1 tbsp hot water
• 3 x 250g packets cream cheese, softened
• ¾ cup caster sugar
• 3 eggs

Topping

• ¼ cup cream
• 150g white chocolate, chopped

Procedure:

1. Blend or process biscuits until finely chopped. Add butter; process until combined. Pres biscuit mixture evenly over the base and up side of a greased 22cm springform tin. Place tin into an oven tray. Cover; refrigerate while preparing filling.
2. Filling. Dissolve coffee in water in a small jug. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until just combined. Pour mixture over biscuit base in tin. Spoon teaspoons of coffee mixture over top; using a skewer, gently swirl mixtures together to create a marbled pattern.
3. Cook in moderate oven 180°C, for about 45 minutes, or until just set. (Cover lightly with foil if over-browning.) Cool in oven with door ajar.
4. Topping. Place cream in a small pan. Bring to boil; remove from heat. Add chocolate; stir until chocolate is melted.
5. Spread top of cheesecake with Topping; refrigerate for several hours, or overnight.
6. Serve cheesecake dusted with sifted cocoa powder.