Baileys Mocha Cheesecake

Instructions

1. Prepare your cake tin as required, i.e. line and grease. I use these push pans that require no lining and are marvellous.
2. Heat the oven to 190˚C/375˚F.

The Base
1. Place the biscuits, sugar and cocoa powder in the food processor/chopper and pulse to get fine crumbs. It should turn a dark colour because of the cocoa.
2. Add the melted butter (through the feed tube if you have one) and pulse until it's all thoroughly mixed. You'll end up with a mixture that looks like dark wet sand.
3. Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
4. Bake in the oven for 10 minutes. Then leave it to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while while get the cheesecake done.

The Filling
1. Melt the chocolate on 50-80% power for 90 seconds. Check, stir if slightly melted & zap again for 30-60 seconds and repeat until it's completely melted. Set aside.
2. Beat the cream cheese on the lowest setting and add sugar gradually until it's all in.
3. Add the flours, scrape down the sides and beat for 20 seconds or so until it's all mixed.
4. Add eggs, one at a time, keep beating on low speed to incorporate.
5. Add the rest of the ingredients, i.e., melted chocolate, milk, Baileys & vanilla, beat on low for 30-60 seconds, scraping down the sides, until it's all mixed. Add the coffee granules last, stir lightly.
6. Pour into the base lined pan and bake at 190˚C for 50 minutes.
7. Cool on a wire rack completely, then wrap loosely with foil and refrigerate overnight.

The Topping
1. Melt the chocolate and cream on 50-80% power. Stir and mix completely.
2. Add the Baileys, mix and leave to cool completely.
3. Unmould the cake and top/cover as desired and leave in the fridge until time to cut and serve.