butter, melted and cooled, plus extra for pan
cream cheese, room temperature
eggs, room temperature
1. Preheat oven to 160°C. Combine Moccona and hot water in a small bowl, stir and set aside. Lightly butter sides and base of a 23 cm / 9 inch springform (removable base) tin.
2. Using a food processor, pulse biscuits to a fine meal. Add butter and pulse again until combined. Press biscuit mixture across base and 4 cm up the side of the prepared tin. Place tin in refrigerator to chill, while you prepare the filling.
3. Rinse processor bowl. Add cream cheese to processor and pulse until smooth. Add ricotta and blend until well combined, scraping down sides occasionally. Add eggs, sugar and vanilla and blend to incorporate. Add flour and pulse until just mixed through.
4. Scoop 1/4 cup cheesecake filling into the bowl with the Moccona coffee, stir to combine. Tip half the remaining filling onto chilled crust and smooth surface. Dollop over half the coffee filling and use the end of a chopstick to gently swirl. Repeat with the rest of the cheesecake filling, followed by the rest of the coffee filling.
5. Place cheesecake tin on a rimmed baking sheet. Bake 40 - 45 minutes, until the edge of the cheesecake is puffed and the centre is still wobbly. Turn heat off and leave pan in oven, with the door cracked open, for a further 1 hour until fully set. Remove cake from oven and release side of pan. Cool completely before cutting, or refrigerate, uncovered, overnight.
No food processor? Cheesecake filling can be made using an electric hand mixer. Biscuits can be placed in a large plastic bag and crushed with a rolling pin.