Cappuccino Chocolate Cheesecake

Ingredients:

175g chocolate wafers, crushed
1/8 tsp ground cinnamon
240g light cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
200g sugar
140g unsweetened cocoa powder
600ml sour cream
2 eggs
2 tbsp coffee liqueur
1 tsp vanilla extract
1 tsp cocoa powder, to garnish

Method:

Stir together the chocolate wafer crumbs and the ground cinnamon then pat into the base of a 22cm diameter springform cake tin.

Meanwhile, beat the cream cheese in a bowl until soft. Add the sugar and cocoa powder and beat until the mixture is smooth. Add the egg and beat thoroughly to combine then whisk in 480ml of the sour cream, the coffee liqueur and the vanilla extract. Turn the resultant mixture on top of the crumb base. Even the top out then transfer to an oven pre-heated to 170°C and bake for 30 minutes, or until set.

Spread the remaining sour cream evenly over the top of the cake then return to the oven and bake for 1 minute to glaze the top. Remove from the oven and set aside on a wire rack to cool to room temperature. Transfer to the refrigerator and chill for at least 3 hours (over night is best). Remove the sides of the pan, dust the top with cocoa powder then slice into wedges and serve.