White Russian Cheesecake Tart

Serves 8-10, Prep: 40 mins

250g packet Choc Ripple biscuits

100g unsalted butter, melted White chocolate curls and cocoa powder, to decorate (See Tip)

FILLING

1½ x 190g blocks white cooking

chocolate

2 tsps instant coffee granules 1½ x 250g blocks cream cheese, chopped, at room temperature

¼ cup firmly packed brown

sugar

½ cup thickened cream

2 tblsps coffee-flavoured liqueur

TOPPING

½ x 250g block cream cheese,

chopped, at room temperature ½ cup icing sugar mixture

½ cup thickened cream

2 tblsps vanilla-flavoured vodka

1 Grease a 25cm round loose-base flan tin (base measures 24cm).

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of tin. Refrigerate while making filling.

3 To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%) for about 1 minute, stirring every 15 seconds, until melted and smooth. Cool for about 10 minutes, or until almost at room temperature.

4 Dissolve coffee in 2 tsps boiling water in a small heatproof bowl. Cool.

5 Beat cream cheese, sugar, cream, liqueur and coffee in the small bowl of electric mixer until smooth. Add chocolate, beating until combined.

6 Spread filling over biscuit base. Smooth over top. Refrigerate for 1 hour, or until filling is slightly firm.

7 To make topping, beat cream cheese, sugar, cream and vodka in same, clean bowl of electric mixer until soft peaks form. Spread over filling. Refrigerate for about 3 hours, or overnight until set.

8 To serve, remove tart from tin. Transfer to a serving plate. Decorate with white chocolate curls. Dust with sifted cocoa.