• Prep 45m
• Cook 10m
• Serves 8

Ingredients (18)​

• 200g choc ripple biscuits
• 80g butter, melted
• 160ml (2/3 cup) thickened cream, whipped
• Coffee beans, to decorate (optional)

• Choc-coffee layer​

• 2 tsp gelatine powder
• 375g cream cheese, chopped, at room temperature
• 2 tbs caster sugar
• 180g block  dark chocolate melted, cooled
• 160ml (2/3 cup) thickened cream
• 1 tbsp freshly brewed espresso coffee, cooled

• Vanilla layer​

• 1 tsp gelatine powder
• 125g cream cheese, chopped, at room temperature
• 55g (1/4 cup) caster sugar
• 125ml (1/2 cup) thickened cream
• 1 tsp vanilla extract

• Coffee vodka syrup​

• 160ml (2/3 cup) freshly brewed espresso coffee
• 140g (2/3 cup) caster sugar
• 1 tbsp vodka Or substitute with apple juice or extra coffee

Method​

• Step 1
  Release the base of a 20cm (base measurement) springform pan and invert. Line base with baking paper, allowing paper to overhang the edge. Secure the base, paper-side up, back in the pan. Grease the side of the pan and line with baking paper.
• Step 2
  Process the biscuits in a food processor until coarsely crushed. Add the butter and process until combined. Press firmly over the base of the prepared pan. Place in the fridge to chill until required
• Step 3
  To make the choc-coffee layer, place 1.5 tbsp water in a small bowl and sprinkle over the gelatine. Set aside for a couple of minutes to soften. Microwave on HIGH for 20 seconds or until warm, then use a fork to whisk until gelatine dissolves. Set aside to cool.
• Step 4
  Use electric beaters to beat the cream cheese and sugar in a bowl until light and creamy. With the motor running, slowly add the cooled gelatine mixture. Add the melted chocolate, cream and coffee. Beat until well combined. Pour over the biscuit base. Refrigerate for 1 hour or until just set.
• Step 5
  To make the vanilla layer, prepare the gelatine as in step 2, using 1 tbs water. Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Add the gelatine mixture, cream and vanilla and beat until combined. Pour over the choc-coffee layer and refrigerate for 2 hours or until set.
• Step 6
  Meanwhile, to make the coffee vodka syrup, place coffee and sugar in a medium saucepan. Cook, stirring, over low heat until sugar dissolves. Increase heat to medium-low and bring to a simmer. Simmer for 8 minutes or until reduced and slightly syrupy. Transfer to a heatproof jug and stir in the vodka. Set aside to cool, stirring occasionally, then refrigerate for 1 hour, until chilled and thickened slightly.
• Step 7
  Remove cheesecake from pan and transfer to a serving platter. Top with whipped cream, sprinkle with coffee beans, if using, and drizzle with some of the coffee syrup. Cut into wedges and serve with remaining syrup on the side.