Coffee with Milk Cheesecake

Ingredients

200g chocolate cookies

50g butter

2 tbsp flour

4 eggs

60g dark chocolate

1 tbsp instant coffee

2 tbsp coffee liqueur

750g cream cheese

1 cup sugar

1 tsp vanilla

For the base, crush the chocolate cookies. Mix the crumbs with melted butter. Spread the mixture in an even layer in a greased springform pan, raising the sides to about 5 cm. Refrigerate.

In a small bowl, combine finely grated chocolate, instant coffee, and 2 tbsp cold water. It's important not to melt the chocolate. Once the mixture is smooth, pour in the cold liqueur (or water). Refrigerate. 

In a separate bowl, beat the cream cheese, sugar, flour, and vanilla (on medium speed) with a mixer until smooth. Then add the eggs all at once and beat on low speed. Beat again until smooth.

Cover 1.5 cups of the cream mixture and refrigerate. Add the cooled chocolate mixture to the remaining bowl and stir. Pour the chocolate mixture into the cake.

Bake for about 30 minutes at 180°C. 10 minutes before the end of baking, remove the remaining cream mixture. After the chocolate layer is baked, spread the cream cheese layer on top. Bake the cheesecake for another 15-20 minutes. Let it rest in the pan for 10 minutes. Remove the pan rim and cool completely.

Enjoy!