Chocolate Kahlua Cheesecake

Instructions

1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.

2. Process the chocolate ripple biscuits (or similar) until the resemble breadcrumbs. Add the melted butter and stir until combined.

3. Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.

4. In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.

5. Meanwhile, break the milk chocolate into squares and place it into a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has melted.

6. Roughly chop the Tim Tams into large chunks and set aside.

7. Add the melted chocolate and Kahlua to your cream cheese mixture and mix on a medium speed to combine.