coffee & chocolate cheesecake | Good Food

For the base

250g biscuits - either digestives or a mixture of chocolate bourbons and digestives
100g butter melted
large tablespoon chocolate spread

For the cheesecake mix

300ml double cream whipped
400g philadelphia
200g mascarpone
125g icing sugar
100g grated chocolate
1-2 teaspoons instant coffee disolved in a little water

Method

step 1
Crush the biscuits either by hand or machine.
step 2
Melt the butter and stir into the bisuits.
step 3
Soften the chocolate spread for about 30secs in the microwave then mix into the biscuit mixture.
step 4
Spread out in the bottom of a 25cm dish and firm down with your hands.
step 5
Put in the fridge to cool.
step 6
Whip the cream.
step 7
Mix well the philadelphia, mascarpone and icing sugar.
step 8
Stir in the dissolved coffee and grated chocolate.
step 9
Combine the cheese mixture and the cream.
step 10
Spread over the biscuit base then return to the fridge for at least 1/2 an hour.