SERVES 16
 
Recipe By Coles
 
Prep Time: 20 minutes
Cook Time: 1 hr 35 minutes
 
Ingredients

• 190g plain gluten-free biscuits
• 50g unsalted butter, melted
• 1 tbs cocoa powder
• 500g cream cheese, softened, chopped
• 1/2 cup (110g) caster sugar
• 200g chocolate hazelnut spread
• 2 tbs instant coffee
• 250g sour cream
• 4 Coles Australian Free Range Eggs
• 400g dark chocolate, melted, cooled
• 1 tbs boiling water
• 1/4 cup (70g) chocolate hazelnut spread, extra
• 300ml thickened cream, whisked to stiff peaks

Method

Step 1:
Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line with baking paper. Place the biscuits, butter and cocoa powder in a food processor and process until mixture resembles fine breadcrumbs. Spoon into the prepared pan and use a flat-bottomed glass to press biscuit mixture over the base. Place on a baking tray and bake for 15 mins or until dry to the touch.

Step 2:
Meanwhile, place the cream cheese, sugar, hazelnut spread and half the coffee in a clean food processor and process until smooth. Add the sour cream, eggs and chocolate and pulse until combined.

Step 3:
Pour the cream cheese mixture over the biscuit base in the pan. Bake cheesecake for 11/4 hours or until just set. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool. Place in the fridge for 2 hours to chill.

Step 4:
Place the remaining coffee, boiling water and extra hazelnut spread in a small saucepan over low heat. Cook, stirring, until hazelnut spread melts and mixture is smooth. Set aside to cool.

Step 5:
Transfer cheesecake to a serving platter. Place the cream and coffee mixture in a large bowl and gently fold to marble. Spoon over the cheesecake to serve.