Chocolate Mousse Kahlua Cheesecake

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   1) Crush cookies in a blender or food processor

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   2) Combine the crumbs and melted butter in a bowl and mix well. Press over the base of a 22cm springform tin. Refrigerate while making the filling

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   3) Beat cream cheese in a large bowl until smooth

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   4) Beat in sifted icing sugar until combined

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   5) Add cream and liqueur until just combined (tip: add a little bit at a time to slowly thin out the cream cheese and prevent lumps)

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   6) Sprinkle gelatine over water in a cup. Dissolve by sitting the cup in a pan of simmering water (altenatively, put it in the microwave for ~10 seconds on the lowest power) and then cool slightly. Ad the gelatine to the mixture and beat until combined

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   7) Divide the mixture into two bowls and place one bowl in the fridge until the mixture just begins to set

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   8) Add the melted chocolate and Nutella to the other bown and mix)

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   9) Drop spoonfulls of both mixtures over the base and swirl the mixture with a knife

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    10) Refrigerate for several hours

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    Optional: decorate with whipped cream and cocoa

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    Note: for optimal serving, take the cake out of the fridge ~20 mins before serving

* Per serving · 4 servings · Values may vary.