Ingredients

Topping

Place butter into a Pyrex jug or bowl and microwave until melted
Grease and line the base of a 22cm springform tin with baking paper
Place biscuits into the bowl of a food processor and pulse until it forms a fine crumb. Add melted butter and process until evenly coated. Press into the base and sides of prepared tin, leaving a 1cm gap from the top of the tin. Freeze for 20 minutes.
Mix instant coffee with 2 tablespoons of hot water and stir to dissolve.
Place chocolate into a microwave safe bowl, along with coffee and microwave until melted. Stir until smooth. Set aside.
To soften cream cheese, place in a microwave safe bowl and microwave for 15 seconds
Combine cream cheese, sour cream and caster sugar into the bowl of a KitchenAid Stand Mixer fitted with a flat beater. Beat on speed 4 until smooth and well mixed.
Add eggs, one at a time and mix well after each addition.
Reduce to speed 2 and add coffee and chocolate mixture and cornflour; beat until well mixed. Pour into biscuit base.
Preheat oven to 160c
Once preheated, place cheesecake onto the rack and bake for 60 minutes.
At the end of the cooking time, filling should be wobbly but firm. Leave in oven for one hour or until completely cooled. Refrigerate for 4 hours or until set.
To serve, remove cheesecake from tin and place onto a serving plate. Spoon whipped cream over the top and sprinkle over shaved chocolate and edible flowers.