Instructions

1. Preheat the oven to 180°C (350°F) and grease a 23cm (9-inch) springform cake tin.
2. In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix until the biscuits are evenly coated, then press the mixture firmly into the base of the prepared tin to form a solid crust.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture is lump-free.
5. In a small bowl, dissolve the instant coffee granules in the hot water, then add this mixture along with the Amarula cream liqueur to the cream cheese mixture. Beat until smooth and well combined.
6. Pour half of the cream cheese mixture onto the biscuit base, spreading it evenly.
7. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth. Once melted, stir it into the remaining cream cheese mixture until fully combined.
8. Pour the chocolate-infused cream cheese mixture over the first layer in the tin, smoothing the top for an even finish.
9. Bake in the preheated oven for approximately 60 minutes or until the cheesecake is set and the top is lightly browned. The center should have a slight jiggle but not be liquid.
10. Once baked, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour. This helps prevent cracks and ensures a creamy texture.
11. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight to set fully.
12. Once chilled, carefully remove the cheesecake from the springform tin. Slice and serve chilled, optionally garnished with whipped cream, chocolate shavings, or a drizzle of additional Amarula for an extra touch of indulgence.