200g tennis biscuits
100g butter, melted
500g superior cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla extract
30ml espresso, cooled
125g granulated sugar
125g Chocolate covered coffee beans or roasted nuts
Preheat the oven to 160°C.
In a food processor, blend the biscuits until mixture resembles fine breadcrumbs, then add the melted butter and mix until well combined. Press the mixture over the base of a Le Creuset 20cm spring form tin. Refrigerate for 30 minutes.
Beat the cream cheese, sugar, sour cream, vanilla and espresso until smooth, and then gradually beat in the egg.
Pour the mixture into the prepared tin, and bake for 50 minutes to 1 hour or until just set and the centre wobbles slightly. Allow to cool in the oven for 2 hours before removing it to cool completely.
Place the sugar into a non-stick frying pan. Heat gently to melt, once the sugar has melted allow to bubbly until it turns golden brown.
Place the coffee beans or nuts onto a sheet of foil and pour the hot caramel over the beans. Set aside to cool. Once hardened, chop up finely to form a crumble. Sprinkle over the cooled cheesecake.