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Deliciously layered Chocolate Biscuit Cheesecake topped with chocolate shavings

Chocolate Biscuit Cheesecake

A rich and velvety cheesecake made with chocolate biscuits and a hint of coffee liqueur, perfect for sharing or indulgence.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 175 g plain chocolate biscuits Can substitute with digestive or ginger snaps.
  • 85 g butter, melted
For the cheesecake filling
  • 400 g CADBURY Baking Dark Chocolate, chopped Use high-quality chocolate for best flavor.
  • 600 ml thickened cream Ensure at room temperature.
  • 1/4 cup coffee-flavoured liqueur Can substitute with strong brewed coffee or espresso.
  • Cocoa powder, to dust For garnish.

Method
 

Preparation
  1. Grease a 20cm (base) springform pan and line with baking paper.
  2. Place chocolate biscuits in a food processor until they become fine breadcrumbs.
  3. Mix the crumbs with melted butter, then press the mixture into the base of the prepared pan.
  4. Refrigerate the base for 30 minutes.
Making the filling
  1. Melt the chopped chocolate in a heatproof bowl set over a simmering saucepan, stirring until glossy; cool for 10 minutes.
  2. Whip the thickened cream and coffee-flavored liqueur with an electric mixer until soft peaks form.
  3. Fold the whipped cream mixture into the cooled melted chocolate gently until a rich mousse forms.
Assembling the cheesecake
  1. Pour the chocolate mousse over the biscuit base in the prepared pan, smoothing it out.
  2. Cover and chill for at least 3 hours to set.
  3. Dust the top with cocoa powder before serving.

Notes

Best served with fresh raspberries or a dollop of whipped cream.