Chocolate Cheesecake With Coffee Cream

• 300 g plain chocolate biscuits, such as Digestives
• 75 g butter, melted, plus extra for greasing
• 3 eggs, separated
• 12 cup caster sugar
• 250 g mascarpone
• 12 cup thickened cream
• 13 cup cocoa powder, sifted
• 12 cup hazelnut meal
• 2 tablespoons Frangelico or 2 tablespoons amaretto liqueur
• icing sugar, to dust
• 1 cup sour cream
• 4 tablespoons soft brown sugar
• 1 tablespoon strong espresso (cooled)

1. Preheat oven to 170c (150c fan forced) and grease a 23cm springform cake tin.
2. Blend biscuits in processor until crumbs are fine.
3. Transfer to a bowl & stir in butter until combined, then spoon mixture into your cake tin and press over base & halfway up the sides, using a small glass to roll over it & smooth it out.
4. Chill for 10 mins until firm to touch.
5. Place remaining cheesecake ingredients except egg whites into a food processor & blend until smooth, then transfer to a large bowl.
6. Whisk egg whites in a clean bowl until stiff.
7. Using a metal spoon, fold whites into cake mixture until combined.
8. Spoon into tin and bake for 50-60 minutes until just set.
9. Remove from the oven & allow to cool to room temperature.
10. COFFEE CREAM:.
11. Combine all ingredients in a bowl & beat until mixture forms soft peaks.
12. Remove cheesecake from tin & dust with icing sugar and serve with you choice of coffee cream, cream or ice-cream.

chocolate biscuits, butter, eggs, caster sugar, mascarpone, cream, cocoa powder, hazelnut meal, frangelico, icing sugar, sour cream, brown sugar, espresso

Taken from www.food.com/recipe/chocolate-cheesecake-with-coffee-cream-215518 (may not work)