Chai Latte Cheesecake

Ingredients (serves 8)

• 250g packet ginger nut biscuits
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 80g butter, melted

• Filling

• 500g cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup caster sugar
• 3 eggs
• 1 tablespoon instant coffee powder
• 1 tablespoon boiling water
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Method

1. Preheat oven 160°C/140°C fan-forced. Grease a 4cm-deep, 23cm-round loose-based flan tin.
2. Process ginger nuts, cinnamon, ginger and cloves until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared tin. Refrigerate for 1 hour.
3. Make filling Process cream cheese, sour cream and sugar until smooth. Add eggs, one at a time, processing until combined. Place coffee, boiling water and cardamom in a heatproof jug. Stir to dissolve coffee. Stir coffee mixture into cream cheese mixture. Pour over base. Smooth top. Sprinkle with cinnamon and nutmeg. Place on a baking tray. Bake for 50 minutes or until filling is just set. Cool. Cover. Refrigerate for 3 hours before serving.