Method

• 1.
  Grease and line the base of a 20cm spring-form cake pan.

• 2.
  Place biscuits in a food processor and process until fine crumbs. Add the butter and stir to combine. Press the crumb mixture into base of cake pan. Refrigerate for 30 minutes until firm.
• 3.
  Place egg yolks and sugar in a bowl and use an electric hand beater to whisk until pale and thick. Add cheeses and beat well to combine. Set aside.
• 4.
  Place the gelatine in a bowl of cold water and set aside for 5 minutes to soak. Drain. Place 2 tablespoons of cold water and the leaf gelatine in small saucepan over low heat and swirl until the gelatine has melted.
• 5.
  Dissolve coffee in 1 tablespoon of boiling water. Whisk gelatine, coffee and coffee liqueur into cream cheese mixtures. Place cream in a cream bowl and whip until thick. Fold into mixture, then pour over biscuit base. Cover and refrigerate for at least 3 hours.
• 6.
  To make chocolate sauce, place all ingredients in a pan over low heat and stir to combine. Cook for 1-2 minutes until smooth. Set aside to cool.
• 7.
  Serve cake drizzled with the sauce.