- 150g - dark chocolate, melted
- - 30 ml gelatin, sponged in 60ml of water
- 176g - Oreo biscuits, crushed
- 125ml - strong coffee, cooled
- 100g - butter, melted
- 30ml - sugar
- 500g - cream cheese
- - fresh mint
1 Line a 25cm square baking tin with clingfilm and grease with nonstick spray.
1 Mix the biscuits and butter well. Press in an even layer onto the base of the prepared baking tin.
1 Put the cream cheese in a large bowl and beat with an electric beater until soft.
2 Continue beating while slowly adding the melted chocolate. Add the coffee and sugar and beat until well combined.
3 Microwave the sponged gelatin on high for 10-15 seconds or until just melted. Add to the cheesecake mixture and mix through quickly.
4 Spoon the mixture onto the prepared crust and smooth the surface.
5 Chill for 3-4 hours or overnight until solid.
1 Carefully transfer the cheesecake to a serving plate and slice. Garnish with basil.