CHOCOLATE CARAMEL CHEESECAKE

SERVES 10 PREP 10 MINS + CHILLING COOK 1 HOUR 10 MINS

Preheat oven to slow, 160°C. Line a 22cm round springform pan with foil. In a food processor, process 375g plain chocolate biscuits until fine crumbs form. Add 125g melted butter and pulse until combined. Press onto base and side of pan. Chill 30 minutes. In a bowl, using an electric mixer, beat 500g softened cream cheese, 375g can condensed milk and ¼ cup caster sugar together until smooth. Add 3 eggs and ¼ cup coffee liqueur, beating well. Spoon one-third of mixture into a separate bowl. Stir in 100g melted, cooled dark chocolate. Spoon into pan. Top with remaining mixture, smoothing surface. Bake 1 hour or until cheesecake is set (it should wobble just slightly in centre). Cool in turned-off oven with door ajar. Chill overnight. CARAMEL In a saucepan, combine 1 cup caster sugar and ¼ cup water on low. Stir until sugar dissolves. Increase heat to high. Boil, not stirring, 6 minutes. Carefully add 30g unsalted butter and 250ml thickened cream. Whisk to combine over medium heat 4-5 minutes. Pour into a heatproof bowl, cool 30 minutes. Pour caramel over top of cold cheesecake. Chill at least 1 hour. Serve cheesecake topped with chopped Vienna almonds.