Lightly oil the base of a 23cm
spring-form tin. Melt the butter in a
pan, stir in the crushed biscuits and
press on to the base of the tin with
the back of a spoon. Chill while you
make the filling.
Melt the chocolate in a bowl over
a pan of gently simmering water,
stirring halfway through. Remove
the bowl from the pan. Preheat the
oven to 160C/gas 3/fan 140C.
Beat the cheese and sugar
together with an electric hand mixer
until fluffy. Add the eggs, one at a
time, but don’t over-beat. With the
beater on low speed, blend in the
melted chocolate, the cream and
the Kahlúa. Pour on to the biscuit
base and bake on a baking sheet for
55 minutes-1 hour or until set. Test
by touching the surface, which
should be shiny, and a bit wobbly
and darker in the centre. Loosen the
cheesecake from the tin with a
round-bladed knife and leave to
cool. Chill for 3 hours or overnight.
Take the cheesecake from the tin.
For the topping, combine the crème
fraîche with the Kahlúa and spread
over the top. Dust lightly with cocoa
powder and serve in wedges with a
little Kahlúa poured over each slice.