Coffee Cheesecake with Chocolate Sauce

Ingredients

For the crust:

1 cup almonds

1/3 cup cocoa powder

2 cups sugar

3 tbsp butter

For the filling:

2 tsp instant coffee

1 tbsp water

30 g chocolate

3 tsp butter

500 g cream cheese

2 eggs

1/5 cup sugar

2 tbsp coffee liqueur

1/2 tsp vanilla

For the sauce:

3 tbsp butter

30 g chocolate

1 tbsp sugar

1 tbsp cocoa powder

1 tbsp coffee liqueur

Preheat the oven to 175 C (350 F). Ground almonds Mix the cocoa and sugar with the melted butter until crumbly. Press into the bottom of a cheesecake pan and bake for 10 minutes. Remove and cool.

In a bowl, dissolve the coffee in the hot water. In a small saucepan, melt the butter and chocolate over low heat, stirring occasionally.

In a separate bowl, beat the cream cheese, beat in the eggs, and add the sugar, liqueur, and vanilla. Pour in the coffee. Gradually pour in the melted chocolate-butter mixture and stir until smooth.

Preheat the oven to 150°C (300°F). Grease the pan with the baked crust with butter and pour in the filling. Bake for about 40 minutes. Remove, cool, and cover with plastic wrap. Refrigerate for a couple of hours.

 For the sauce, mix all ingredients until smooth, cool, and pour into a piping bag. Use it to decorate the cooled cheesecake.

Enjoy!