Preheat the oven to 180 degrees C. Grease a 23cm springform cake pan.
Mix together the biscuit crumbs, melted butter and 1/4 cup of the caster sugar until well combined. Press biscuit mixture into the base of the prepared pan. Bake for 8 minutes; cool.
Reduce the oven temperature to 160 degrees C.
Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the remaining sugar, beating well until combined. Add eggs one at a time, beating well after each addition. Stir in the sour cream, espresso and vanilla extract.
Pour mixture into the pan and bake for 1 hour or until just set. Turn the oven off and cool cheesecake in the oven with door ajar. Cover and chill for 8 hours.
To serve, cut the cheesecake into wedges and pour over some caramel sauce. Whipped cream can also be added.
Used different ingredients.
this is my first review, and my first attempt at making a cheesecake. i used extra light cream cheese,and light digestive biscuits. i also grated a little chocolate on top of the cheesecake. i have to thank my aunt paula, as she gave me advice about using a water bath. i love coffee, and we all adore cheesecake, and we love this one! thanks for a lovely recipe. - 21 Jul 2008
This was absolutely delicious! I wouldn't change a thing, but I did only have a 20cm springform tin and the cake still turned out perfectly. I will definitely make this one again! - 21 Jul 2008