Chocolate Chip-Mocha Swirl Cheesecake

Ingredients for a 7" round biscuit base:

180 gm. Oreo Biscuits - Blended finely
80 gm. melted butter

Mix blended biscuits and melted butter together and then press into a 7" round springform tin or a cake ring wrapped in aluminium foil. Put into refrigerator.

Ingredients for cheese filling:

3/4 Tbsp. Coffee granules mixed with 1 Tbsp. Hot water
480 gm. Cream cheese
120 gm. light muscovado sugar (brown sugar)
1/2 tsp. vanilla essence
2 1/2 Tbsp. sifted cornflour
2 large eggs
1 Tbsp. Kahlua or Bailey's coffee (optional)
85 ml. Dairy whipping cream
85 ml. Fresh milk
50 gm. Dark chocolate - melted
90 gm. Dark or milk chocolate chips

Method:

(1) Beat cream cheese and light brown sugar till creamy, add in vanilla essence and bailey's coffee cream.
(2) Add in sifted cornflour and coffee mixture will still beating at medium speed.
(3) Lower speed, add in eggs one at a time.
(4) Add in dairy whip cream and milk and mix thoroughly.
(5) Divide mixture into 2 parts.
(6) Add melted chocolate and chocolate chips into one part.
(7) Pour the coffee filling onto the chilled biscuit base. Spoon the chocolate-chocolate chip mixture on top. Using a chopstick or skewer, swirl the mixture to create a marble-like effect. Swirl lightly.
(8) Bake in a water bath for about 1 hour 15 mins. Turn off oven and leave the door closed for about 30 mins. Then open the door after 30 mins. and leave it to cool in the oven.
(9) Refrigerate cheesecake in the fridge for at least 4 hours before unmoulding it.
(10) Slice, serve and enjoy.

This recipe is for Ling, who is residing in Sydney and who couldn't get the book "Crave". I have made a few alterations to the recipe to suit my taste. Happy baking and enjoy!!!