Boudoir Baked Honey and Coffee Cheesecake

INGREDIENTS:

METHOD:

Preheat the oven to 160 degrees C, and grease a 20cm loose-bottomed cake tin.
Finely crush the Boudoir biscuits, add the melted butter and mix through.
Line the tin with the biscuit crumbs and refrigerate.
Beat cheeses, honey, sugar and coffee in a bowl with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Pour cheesecake filling into biscuit base and bake for 90 minutes or until filling is firm.
Cool, cover and refrigerate overnight.
Decorate with chocolate shavings.