• 80ml (2 capsules) of strong flavoured espresso (L'OR Supremo or L'OR Onyx)
• 170g of your favourite biscuits
• 90g butter, melted
• 600g cream cheese
• 1 cup caster sugar
• 3 Tbsp flour
• 200g crème fraîche
• 3 eggs, plus 1 egg yolk
• 50g dark chocolate, grated

1. Preheat your oven 180℃ fan bake, then grease and line a 24cm round springform pan.

2. Brew the L’OR coffee, and set it aside to cool. To make the cheesecake base, place the biscuits into a sandwich bag and use a rolling pin to crush, or pulse them in a food processor.

3. Combine the biscuits with the melted butter in a bowl, then press the biscuit mixture evenly into the lined tin to make a firm base.

4. Using an electric beater, whip the cream cheese until smooth, then slowly add the sugar, a pinch of salt and the flour and mix until combined. Add the crème fraîche on a low speed, followed by the eggs and egg yolk one at a time, until thoroughly mixed. Fold the espresso into the cream cheese mixture.

5. Gently spoon and spread the cheesecake mixture over the biscuit base, then tap the tin 2-3 times onto the work surface to remove any air bubbles. Bake the cheesecake for 15 minutes, then lower the temperature to 110℃ for a final 40 minutes or until the filling has set. Turn the oven off, open the door, and leave the cheesecake to sit for a further hour.

6. Refrigerate for a minimum of 6 hours, then serve and enjoy!

Top tip: Sprinkle grated dark chocolate over the cake as a topping, and serve. You could even add a few tasty chocolate-covered coffee beans.