Espresso Cheesecake

Step 1

Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.

Step 2

Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.

Step 3

Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Step 4

Beat the cream cheese and raw sugar in a large bowl with an electric mixer.

Step 5

Add the cream, flour, coffee powder, cinnamon powder, and vanilla extract. Whisk well until smooth.

Step 6

Pour into the prepared crust. Carefully place in the oven and bake at 160C for 60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.

Step 7

If you use a bigger size pan, the bake time will be faster.

Step 8

Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.

Step 9

Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.

Step 10

Serve as is or pour over some melted chocolate on top. Sprinkle over some chocolate covered coffee beans if you like. Slice and enjoy!