Ingredients
250g packet Arnott’s Choc Ripple Biscuits
75g unsalted butter, melted
300ml tub thickened cream, whipped
Sifted cocoa powder, to decorate
FILLING
200g block dark cooking chocolate, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
385g can Nestle Coffee & Milk
Method
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Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
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To make filling, place chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until melted. Remove from heat. Cool to room temperature.
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Beat cream cheese in a large bowl of an electric mixer until fluffy. Gradually beat in canned coffee mixture, then melted chocolate until combined. Pour into prepared pan. Smooth over top. Cover. Refrigerate overnight, or until firm.
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To serve, remove side of pan. Transfer cheesecake to a serving plate. Dollop whipped cream around edge. Dust with sifted cocoa.
TIP! Canned coffee & milk is available from Coles supermarkets. Cheesecake can be made up to three days ahead. Decorate before serving.
