Tiramisu Cheesecake

1. 1. Line a 7 inch springform tin with baking parchment.
   2. Add the biscuits and instant coffee to a food processor and whiz until you have fine breadcrumbs, add the melted butter and give it another quick blitz. 
   3. Spoon the biscuit mix into the lined cake tin and press down with the back of a spoon. Place into the fridge to set while you make the filling. 
   4. To a bowl add the cream cheese, mascarpone, vanilla and icing sugar. Mix with an electric hand whisk until smooth. 
   5. Remove the base from the fridge and spoon the mix over the base. Place back into the fridge for 30 minutes. 
   6. Add the chocolate chunks to a mixing bowl. Add the cream to a jug and place into the microwave for around 40 seconds until piping hot. Pour the hot cream over the chocolate pieces. Leave for 1 minute and then mix together. The chocolate will have melted and it will come together in a lovely smooth ganache. Stir through the tia maria. 
   7. Remove the cheesecake from the fridge and then pour over the ganache. 
   8. add  whatever toppings you like, think chocolate chips etc. wrap in cling film and foil and place into the fridge to set for 3 hours. 

Ready to freeze

1. Make sure the cheesecake is wrapped up well and then slide into a large freezer bag and freeze. 

   
   
   

Ready to eat

1. Remove from the freezer and leave the cheesecake to defrost in the fridge overnight. Decorate as you wish, slice up and enjoy.