Chocolate swirl cheesecake

Preheat oven to 160°C. Grease a round 22cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.

Process biscuits in a food processor until finely crushed. Transfer to a bowl. Make a well in the centre. Stir in butter. Press over base of prepared pan. Place in the fridge to chill.

Meanwhile, use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy. Beat in the sour cream until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice. Pour over the biscuit base. Sprinkle with the chocolate. Use a knife to stir to create a swirled effect. Place the pan on a baking tray. Bake for 45-50 minutes or until just set. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in the fridge to chill.

Meanwhile, to make the mocha sauce, bring the cream almost to the boil in a saucepan over medium-low heat. Remove from heat. Add chocolate and coffee. Set aside for 1 minute. Stir until smooth. Set aside to cool slightly.

Beat the thickened cream until soft peaks form. Spread over the cheesecake. Serve with the mocha sauce.