• Have all your ingredients ready at room temperature especially cheese.
• Pre-heat the oven at 160 C/ 320 F.

Crust

• Crush the biscuits in a food processor.
• Or place them in a zip lock bag and use a rolling pin to crush them.
• Then add the melted butter stir to combine.
• Pour crumbs into a 9-inch tart pan.
• Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
• Chill in the fridge while you are preparing the batter.

Melt chocolate

• Break the chocolate into small pieces.
• Place in a microwave safe bowl or double boiler.
• Melt at 50% power for one minute or more until melted.
• Set aside to cool slightly.

Cheesecake batter

• In a large bowl – combine the cream cheese and sour cream.
• Add the sugar.
• Followed by the cornflour and vanilla.
• Add egg making sure to incorporate it well.
• Lastly, add in the melted chocolate and cooled coffee or espresso.

Bake cheesecake

• Pour the batter into the chilled cookie crust.
• Place the tart pan in a baking tray and place the small baking tray in a larger baking tray.
• Add one cup hot water to the larger baking tray outside the smaller baking tray.
• Baked on the center rack of the oven for about 25 to 30 minutes or until set but still slightly wobbly in the center.
• Cool for at least 2 hours before you add the topping.

Chocolate glaze

• Combine chocolate, cream, honey, and butter in a bowl.
• Melt in the microwave or double boiler.
• Pour over the cheesecake tart and shake the pan to let it spread naturally toward the edges.
• Chill the cheesecake for at least 4 hours (best overnight) before you serve.
• Decorate with chocolate shavings or dust with a mix of cornstarch & cocoa powder.
• Enjoy!