* Mocha Cheesecake

Serves: 10-12 | Preparation: 30 mins (plus chilling)

25 and process until fine 0 g plain chocolate biscuits, broken
100 g butter, melted
2 tsp gelatine
1/4 c just-boiled water
1 Tbsp instant coffee granules
375 g cream cheese, chopped, at room temperature
1/2 c caster sugar
300 ml thickened cream
180 g dark eating chocolate, melted

Lightly grease a 20cm round springform pan.

Place biscuit pieces in a food processor and process until fine crumbs form. Add butter and pulse until well combined. Press mixture over base and side of pan. Chill for 30 minutes.

In a jug, whisk gelatine into the boiled water along with the coffee, until dissolved. Allow to cool.

In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in cream, then the gelatine mixture, mixing until well combined.

Pour half the filling into the biscuit crust. Drizzle with half the melted chocolate, swirling with a skewer until it looks marbled. Repeat with remaining filling and chocolate. Cover and chill overnight, or until firm.

TOP TIPS:
- It's important that the gelatine and cheese mixtures are at a similar temperature when you combine them, as this prevents lumps from forming.
-This recipe is not suitable to freeze.