Three (ultra indulgent) words for you: chocolate espresso cheesecake. Though simple on their own, together the flavours of rich chocolate, sophisticated espresso and mouth-watering cheesecake come together to form the perfect chilled dessert. 

Ingredients:  

Base Crust: 

•  ½ cup finely crushed chocolate wafer cookies 
• 2 tbsp melted butter 
• 1 tsp sugar 
• ¼ tsp finely ground Balzac’s espresso beans 

Cheesecake filling:  

• 16 ounces cream cheese, room temp 
• 1/2 cup white sugar 
• 2 large eggs 
• ½ cup sour cream 
• 1 tsp vanilla extract 
• 2 tbsp brewed Balzac’s Espresso, chilled 
• 2 tsp cocoa powder (for decorating) 

Instructions:  

1. Set oven to 350 degrees  
2. Mix all base crust ingredients and work through with a fork until evenly combined. 
3. In a muffin tin, add muffin liners and add a spoonful amount of crust into each liner.  
4. Using a small flat surfaced item, press down on the crust evenly to pack and fill the base of the liner. Set aside. 
5. For filling, in a large bowl, add cream cheese and sugar – with a mixer, beat until whipped and smooth. 
6. Add remaining ingredients and beat until well combined, but not past that to avoid over mixing.  
7. Separate ½ cup of the filling into a separate bowl and add cocoa powder, mix until combined. 
8. Fill the remaining the of the muffin tin with the main filling, leaving a small amount of room before the top. 
9. Spoon a small dollop of the cocoa mixed filling on the top of each cheesecake and use a toothpick to swirl it on top. 
10. Bake for 15-20 mins or until the cheesecake has slight cracks in the top. 
11. Once removed and cooled, top with anything you choose. Our recommendations: Whipped cream, cocoa powder or melted chocolate.