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Moccachino cheesecake

NZ Woman's Weekly

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125 g	Butter
250 g	Digestive biscuits, (1 packet)
250 g	Cream cheese, at room temperature
400 g	Sweetened condensed milk, lite
300 ml	Thickened cream
150 g	Dark chocolate, melts or buttons
2 tsp	Gelatine
3 Tbsp	Coffee, hot strong
½ cup	Cream, whipped
2 Tbsp	Dark chocolate, shaved, to decorate

Crush biscuits and combine with melted butter. Press crumb mixture into the base and sides of a 22cm springform cake tin.
In a bowl, beat cream cheese until smooth. Beat in condensed milk and thickened cream.
Melt chocolate and beat into the cream-cheese mixture.
Dissolve gelatin in hot coffee, cool a little, then beat coffee and gelatin into cheesecake mixture.
Pour mixture over the prepared crumb base. Refrigerate for at least four hours to set.
Serve topped with whipped cream and decorated with shaved chocolate.