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Crust:
Filling:
Topping:
Crust:
Mix the crushed biscuits and the butter together and firmly press into the bottom and up the sides of a 20 cm in diameter quiche pan.
Refrigerate until firm.
Filling:
Heat 60 ml of the cream and add the chocolate. Stir over low heat until the chocolate has melted into the cream. Set aside to cool.
Pour the water over the gelatine and leave to sponge. Place in the microwave and heat at 10 second intervals. Do not allow to boil.
Beat the remaining cream until stiff. Beat the cream cheese, castor sugar and coffee together.
Add the chocolate mixture and beat until smooth. Fold in the cream.
Add the gelatine in a thin stream and beat until well combined.
Spoon into the prepared crust. Drizzle the reserved chocolate over the finished cheesecake and swirl in using a toothpick or kebab stick.
Refrigerate until firm.
Topping:
Top with extra sliced Bar One for added decadence.
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