Mexican-inspired cheesecake

Ingredients for 1 servings:

• 40 g biscuit(s) (chocolate biscuits, crispy), crumbled
• 55 g butter, melted
• 1 tbsp sugar
• ¼ tsp cinnamon
• 900 g cream cheese, softened at room temperature
• 325 g sugar
• 4 large eggs
• 240 ml sour cream
• 60 ml liqueur (coffee liqueur)
• 1 tbsp vanilla sugar
• 240 ml cream
• 140 g chocolate decoration (droplets), melted
• ½ tsp cinnamon
• Whipped cream, sweetened, for decoration
• Confectionery (chocolate – coffee beans), for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the base: Mix the cookie crumbs, butter, sugar, and cinnamon in a small bowl. Press evenly into the bottom of a buttered, 23 cm springform pan. Chill. For the filling: Beat the cream cheese until smooth. Slowly incorporate the sugar, then add the eggs one at a time, beating well each time. Add the sour cream, liqueur, vanilla sugar, cream, melted chocolate, and cinnamon, and mix well. Pour over the cooled base. Bake in a preheated oven (160 °C) for one and a quarter hours: DO NOT OPEN THE OVEN DOOR!!! Turn off the oven and leave the cake in the oven for another hour: see the warning above! Then remove from the oven and, after cooling briefly, refrigerate. Let cool for at least four hours, or overnight if desired. Remove the cheesecake from the pan, decorate with whipped cream rosettes, and garnish with cinnamon and chocolate coffee beans.