Chocolate coffee baked cheesecake

Method

1. Preheat the oven to 150°C/fan130°C/gas 2. Grease a 22cm diameter springform cake tin.
2. Put the crushed cookies and melted butter in a bowl and mix. Tip into the tin and press down with the back of a spoon. Leave to set in the fridge for 15 minutes.
3. Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth. Beat in the eggs and egg yolk. Dissolve the instant coffee in 2 tsp hot water, then beat into the mixture with the 2 tsp coffee extract.
4. Spoon the mixture onto the chilled cookie base, then bake for 90 minutes or until set but still with a slight wobble in the centre. Cool completely in the tin, then leave to set in the fridge for at least 2 hours.
5. For the topping, put the butter, crème fraîche and muscovado sugar in a small saucepan and heat gently until melted. Add the chocolate and 1 tsp coffee extract and heat gently for a further 2 minutes, stirring continuously. Remove from the heat, then give it a good whisk. Cool for a few minutes, then pour the topping over the chilled cheesecake. Return it to the fridge to set.
6. Remove the set cheesecake from the tin and dust generously with cocoa powder.