Summary

Ingredients

For the ground:

• 40 g biscuit (s) (chocolate biscuits, crispy), crumbled
• 55 g butter, melted
• 1 tablespoon sugar
• 0.25 teaspoon ¼ cinnamon

For the filling:

• 900 g cream cheese, softened at room temperature
• 325 grams sugar
• 4 large egg (s)
• 240 ml sour cream
• 60 ml liqueur, (coffee liqueur)
• 1 point vanilla sugar
• 240 ml cream
• 140 g chocolate decoration (droplets), melted
• 0.5 teaspoon ½ cinnamon
• Whipped cream, sweetened, to decorate
• Confectionery (chocolate - coffee beans), to decorate

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Instructions

1. For the ground:
2. Mix the biscuit crumbs, butter, sugar and cinnamon in a small bowl. Press evenly on the bottom of a springform pan (23 cm diameter) greased with butter. Refrigerate.
3. For the fullness:
4. Beat the cream cheese until smooth. Slowly work in the sugar, then add the eggs one by one, whisking each time well. Add the sour cream, liqueur, vanilla sugar, heavy cream, melted chocolate and cinnamon, stir well. Pour over the cooled soil. Bake in a preheated oven (160 degrees C) for one and a quarter hours: DO NOT OPEN THE OVEN DOOR !!!
5. Turn off the oven and leave the cake in the oven for another hour: see the above reminder!
6. Then take them out of the oven and put them in the fridge after they have cooled down briefly. Let it cool for at least four hours, even overnight.
7. Take the cheesecake out of the mold, decorate with whipped cream rosettes and embellish with cinnamon and chocolate coffee beans.