Caramel Coffee Cheesecake

Ingredients

• 185g plain sweet biscuits, finely crushed
• 125g unsalted butter, melted
• 1 1/4 cups caster sugar
• 600g cream cheese
• 3 eggs
• 200ml sour cream
• 1/3 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• 1 cup bottled caramel sauce

• Directions

  1. Preheat the oven to 180 degrees C. Grease a 23cm springform cake pan.
  2. Mix together the biscuit crumbs, melted butter and 1/4 cup of the caster sugar until well combined. Press biscuit mixture into the base of the prepared pan. Bake for 8 minutes; cool.
  3. Reduce the oven temperature to 160 degrees C.
  4. Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the remaining sugar, beating well until combined. Add eggs one at a time, beating well after each addition. Stir in the sour cream, espresso and vanilla extract.
  5. Pour mixture into the pan and bake for 1 hour or until just set. Turn the oven off and cool cheesecake in the oven with door ajar. Cover and chill for 8 hours.
  6. To serve, cut the cheesecake into wedges and pour over some caramel sauce. Whipped cream can also be added.