New York Cheesecake with Coffee

Directions

1. Prepare the base:
2. Grease a 22-centimeter round, spring-release cake pan and line the base and sides with baking paper.
3. Crumble the biscuits in a mixer and add the melted butter.
4. When the biscuits resemble wet sand pour into the cake pan and cover the base, gently pressing down with a spoon or hand to ensure an even surface.
5. Add a few teaspoons of coffee and allow to cool in refrigerator for 30 minutes. Set aside
6. Prepare the filling:
7. Preheat the oven to 160 degrees Celsius.
8. In a bowl, add the soft cheese, eggs, sugar, coffee, and vanilla extract.
9. Mix together well until smooth and pour on to the biscuit base. Gently stir to eliminate any air bubbles.
10. Place on a baking tray and bake for 40 minutes.
11. Ensure the mixture sets but does not dry out by checking regularly. It should have a creamy appearance. Adjust cooking time according to your oven.
12. Once cooked, remove from oven without turning it off.
13. Mix together the yogurt, sugar, and vanilla and pour onto the cheesecake to form a layer on the top.
14. Return to the oven for about 15 minutes until set.
15. Remove from the oven and leave to cool in the pan at room temperature. Then refrigerate overnight.
16. The next day cover with fondant icing and leave to cool again.
17. Release the spring and gently remove the outside edge of the pan. Carefully slide the cheesecake on to a serving plate.
18. Decorate with white chocolate flakes and sprinkle with cocoa powder. Serve cold.