Method

• 1.
  Preheat oven to 220°C. Line a 37cm x 26cm x 5cm roasting pan with 2 to 3 sheets of baking paper, with overhang on each side.
• 2.
  Place half the cream cheese in a food processor and whiz until very smooth. Add half the caster sugar. Whiz for 2-3 minutes until well combined. Add half the eggs and whiz to combine. Pour into a large bowl. Repeat processing the remaining cream cheese, sugar and egg. Add coffee mixture, vanilla and cornflour and whiz to combine. Add thickened cream and whiz to combine. Add to the plain cream cheese mixture and whisk to combine well.
• 3.
  Pour into the prepared pan and bake for 55 minutes or until dark brown. Cool in pan (the cake will sink) to room temperature, then chill for 2-3 hours until just cold.
• 4.
  For caramel, place sugar and 2 tbs water in a non-stick frypan over medium-high heat. Cook, swirling pan, for 3-4 minutes until caramel is golden and sugar has dissolved. Remove from heat. Add cream and vanilla. Return to low heat and stir until combined. Cool to room temperature.
• 5.
  Place cake on a large serving platter. Drizzle over the vanilla caramel and scatter with chocolate coated coffee beans. Cut into slices and serve.
• 6.
  TO MAKE A SMALLER VERSION (SERVES 10-12): Halve the quantity of each ingredient. Preheat oven to 220°C. Grease and line the base and side of a 20cm round cake pan with two big pieces of baking paper. Prepare the half-quantity of cheesecake mixture and pour into prepared pan. Bake for 65 minutes until the top is dark brown and lightly charred, then reduce oven temperature to 180°C and bake for a further 10 minutes until edges are set with a slight wobble in the centre. Cool completely in the pan (the cake will sink in the centre) to room temperature, then chill for 3 hours until just cold.