250g chocolate biscuits (I used Oreo biscuits)
100g hazelnuts, toasted, skins removed
120g unsalted butter, melted
1 firmly packed cup (250g) brown sugar
2 tbsp plain flour, sifted
500g cream cheese, softened
300g light sour cream
300ml thickened cream,
plus extra whipped to serve
1 tsp vanilla extract
100g good-quality dark chocolate, melted, cooled slightly
1/3 cup (80ml) espresso, cooled
Icing sugar, to dust
Preheat oven to 150°C.
Grease and line base and sides of a 24cm spring-form pan.
Whiz biscuits and hazelnuts in a food processor until fine crumbs. Add butter and pulse to combine. Press mixture into base of pan. Chill for 30 minutes to firm up. Using an electric mixer, beat eggs, brown sugar, flour, cream cheese, sour cream, cream and vanilla on slow speed for 3-4 minutes until combined. Beat in chocolate and coffee to combine.
Remove pan from fridge and pour in batter. Tap pan gently on a flat surface to remove any bubbles. Bake for 11/4 hours or until set at the edges but the cake still has a slight wobble in the center.
Turn the heat off and cool the cake in the oven for 1 hour, then chill for 2 hours. Remove the cake from the pan, dust with icing sugar and serve topped with whipped cream