Jo Pratt's Baked Mocha Cheesecake

Preheat the oven to 170C/ gas 3. Grease and line the base of a 20cm loose-bottomed or spring-clip cake tin.

Crush the biscuits to a crumb either in a food processor or in a plastic food bag using a rolling pin. Melt the butter and mix into the biscuits. Tip into the cake tin and pack down with a potato masher or the back of a large spoon.

Gently melt the chocolate in the microwave or in a bowl over a saucepan of simmering water. Once melted, leave to cool for 5 minutes before adding the cream cheese. Beat with a wooden spoon until smooth. Mix in the eggs and then pour on top of the cheesecake base in the tin.

Mix the coffee granules/ powder with the caster sugar and 2tbsp of hot water until dissolved. Spoon over the top of the cheesecake and swirl with the handle of a teaspoon.

Place the tin on a baking tray and bake in the oven for 1 hour, until the middle of the cheesecake is just set. Remove from the oven and leave to cool.

Serve at room temperature, with pouring cream if liked.