Cheesecake

Kahlua chocolate cheesecake

50g butter
225g plain chocolate digestives, crushed
225g dark chocolate
400g soft cheese
100g golden caster sugar
4 eggs
300ml double cream
5 tbsp Kahlua

TOPPING
200ml creme fraiche
2 tbsp Kahlua

Heat the oven to 140C. Lightly oil the base of a 23cm spring-form tin.

Melt the butter in a pan and stir in the chocolate digestive biscuits. Press into the base of the tin and chill.

Melt the chocolate in a bowl over a pan of simmering water. Beat the soft cheese and caster sugar together until fluffy. Add the eggs one at a time, then beat in the chocolate, 30Oml double cream and the Kahlua. Pour onto the biscuit base and bake on a baking sheet for 1 hour or until set.

Loosen the cheesecake from the tin and leave to cool. Chill for 3 hours or overniqht.

Remove from the tin. Mix the creme fraiche with the Kahlua, spread over the top and serve.

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