Chocolate Chip Coffee Cheesecake

Ingredients:

For the Crust Base:
300g Graham Cracker (or Digestive Biscuit) Crumbs
50g sugar
6 tbsp butter, melted

For the Filling:
665g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
335g sugar
5 eggs
240ml Bailey's Irish Cream
1 tbsp vanilla extract
140g dark chocolate chips

For the Topping:
240ml whipping cream
2 tbsp sugar
1 tsp instant coffee powder

For the Garnish:
Chocolate curls

Method:

Grease a 22cm diameter springform cake tin then combine the cracker crumbs, sugar and melted butter in a bowl. Stir thoroughly to combine then then press the mixture into the base and 3cm up the sides of the prepared tin. Transfer to an oven pre-heated to 160°C and bake for about 7 minutes, or until coloured golden brown. Remove from the oven and set aside.

Add the cream cheese to a bowl and beat until smooth then add the sugar and beat until thoroughly blended. Now add the eggs, one at a time, beating thoroughly to combine after each addition. Blend in the Bailey's and the vanilla extract until completely combined. Sprinkle half the chocolate chips over the prepared crust then spoon over the filling before topping with the remaining chocolate chips. Return to the oven and bake for about 80 minutes, or until the cheesecake is has puffed up and is springy in the centre. Remove from the oven and set aside to cool completely.

Once cold, beat the whipping cream, sugar and coffee powder until the mixture stands in soft peaks then spread the mixture over the top of the cooled cheesecake. Garnish with chocolate curls then chill in the refrigerator for at least 3 hours, or until completely set. Remove the sides of the pan and serve.