BISCUIT BASE

1. Heat the oven to 160°C, fan forced.
2. Grease the base of a springform cake tin, 220mm in diameter, and line with baking paper.
3. Blitz the coffee beans until you achieve coarse grains.
4. Add the shortbread biscuits and blitz until you achieve a coarse crumb.
5. Combine the coffee and biscuit crumb with the melted butter, then press into the base of the prepared tin to create an even layer.
6. Set aside in the refrigerator or freezer until completely set.

MOCHA BAKED CHEESECAKE

1. Heat the oven to 160°C, fan forced.
2. Beat the cream cheese together with the icing sugar until smooth.
3. Meanwhile, place the butter, chocolate and condensed milk into a microwave-safe bowl and heat in 30 second increments, stirring in between, until completely melted and combined.
4. Add the espresso coffee to the chocolate mixture and whisk to combine.
5. Pour one third of the chocolate mixture over the cream cheese and mix. Once combined, add the remaining chocolate mixture and mix until completely incorporated.
6. Pour the cheesecake mixture over the prepared biscuit base and bake in the pre-heated oven for 25 minutes.
7. Allow to cool completely at room temperature, approximately 2 hours.

CHOCOLATE MOUSSE

1. Run a knife around the edge of the cooled cheesecake to release it from the tin, then carefully remove the ring. Grease the ring and line with baking paper, then carefully attach it back to the base.
2. Semi-whip cream (A) until it has some body but still collapses, then set aside in the refrigerator until required.
3. Place cream (B) and the vanilla into a saucepan and bring to the boil.
4. Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
5. Gently fold in the semi-whipped cream.
6. Spread the mousse into an even layer over the baked cheesecake.
7. Place into the refrigerator for a minimum of 6 hours, preferably overnight.

FINISHING

1. Use a vegetable peeler to create chocolate curls from the block of milk chocolate.
2. Prior to serving, top with dollop cream, chocolate curls and a dusting of cocoa powder.

Note:    Store in the refrigerator for 3-5 days.