White Chocolate Espresso Cheesecake

A fabulous cheesecake for my collection! Creamy baked cheesecake with coffee swirls and a white chocolate topping, Yum! Prep time does not include overnight refrigeration.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 250  g  plain  chocolate cookies
• 150  g butter, melted

• Filling

• 2  tablespoons instant coffee powder
• 1  tablespoon hot water
• 3 (250 g) packets cream cheese, softened
• 3⁄4 cup caster sugar
• 3  eggs

• Topping

• 1⁄4 cup  cream
• 150  g white chocolate, chopped

Directions

1. Blend or process cookies until finely chopped.
2. Add butter and combine.
3. Press mixture evenly over base and sides of a greased 22cm springform tin.
4. Cover and refrigerate whilst preparing filling.
5. Filling: Dissolve coffee in hot water.
6. Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
7. Pour mixture over cookie base in tin.
8. Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
9. Cook in a moderate oven (180°C) for about 40 minutes or until just set.
10. Cover the top lightly with foil if its becoming too brown.
11. Cool in oven with door ajar.
12. Topping: Pour cream into a small saucepan.
13. Bring to the boil and remove from heat.
14. Add chocolate and stir until chocolate is melted and incorporated.
15. Spread topping over the top of cooled cheesecake and refrigerate overnight.
16. Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.