Wild Coffee Cheesecake

Ingredients

For the crust:

• 14 crushed hobnobs or other biscuits

• 1 teaspoon dandelion root coffee powder

• 3 tablespoons unsalted butter, melted

For the cheesecake:

• 2 pots of cream cheese, at room temperature

• ½ cup sugar

• 1 teaspoon vanilla

• 2 tablespoon dandelion root coffee powder

• 1 large egg, at room temperature

For the topping:

• 1 cup chocolate chips

• 1 cup of heavy cream

Instructions

1. Preheat the oven to 180, and line a 9 x 5 x 3-inch loaf pan with parchment paper. It doesn't have to cover all sides--just the two longest sides. Brush a light layer of oil on the exposed sides to help the cheesecake not stick.

2. First, make the crust: crush the biscuits either in a food processor or in a plastic bag with a rolling pin. Then, in a medium bowl, stir together the crushed cookies, wild coffee powder and melted butter. The mixture will be very thick and paste-like. Press it evenly into the bottom of the loaf pan.

3. Using an electric mixer on medium speed, beat together the room temperature cream cheese and sugar until light and fluffy.

4. Dissolve the coffee powder in one tablespoon of warm water.

5. Add the vanilla and espresso mixture to the bowl with the cream cheese, and mix until combined.

6. Finally, add the egg. Do not beat the mixture with the egg for too long, because it can create too much air and make the cheesecake crack.

7. Pour the cheesecake mixture over the crust. Bake the cheesecake for 30-35 minutes, until the entire surface is set and not sticky. A toothpick inserted should not come out with wet batter.

8. Let the cheesecake cool. Once fully cooled, move to the refrigerator for at least 4 hours.

9. Next, bring the cream to a gentle simmer in a small saucepan--do not boil. Have the chocolate chips in a separate small bowl, and pour the hot cream on top. Let sit for 1 minute, then whisk to dissolve.

Spread the chocolate mixture on top of the cheesecake, chill for a few minutes to set the chocolate slice and serve.