Method

• 1.
  Preheat oven to 160°C. Grease a 20cm springform cake pan and line the base with baking paper.
• 2.
  Place biscuits and cocoa in a food processor and whiz to rough crumbs. Add butter and pulse until combined. Spoon into prepared pan and use the back of a spoon to press over the base in an even layer. Chill for 15 minutes or until firm, then bake for 15-20 minutes until dry to the touch. Set aside to cool completely.
• 3.
  Meanwhile, for the coffee syrup, place coffee and sugar in a small saucepan over medium heat. Simmer, stirring regularly, for 8-10 minutes until sugar dissolves and mixture is syrupy. Cool completely.
• 4.
  Place cream cheese and sugar in a clean food processor. Whiz until smooth, then add ricotta, eggs and vanilla, and whiz again to combine. Combine espresso and cornflour in a small bowl and whisk until smooth, then add to the ricotta mixture and pulse until combined.
• 5.
  Pour ricotta mixture over cooled biscuit base. Bake for 50 minutes or until set around the edge but still wobbly in the centre. Turn off oven and allow cake to cool in oven for 1 hour, then transfer to the fridge and chill for 2 hours, or overnight, until completely chilled. Drizzle with cool coffee syrup to serve.