Method

Base

1. Melt the coconut oil together with the ground coffee until fragrant. Add chocolate biscuits and melted coconut oil mixture to a food processor and blitz until fine crumbs form.
2. Press the mixture firmly into the base of a lined 23cm springform tin, creating an even layer. Place in the fridge to chill while preparing the filling.

Filling

3. Using an electric mixer, beat the cream cheese, mascarpone, honey and vanilla paste until smooth and creamy.
4. Add the coffee liqueur and espresso shot, mixing until fully incorporated. Pour in the heavy cream and whip on high speed for 1-2 minutes, or until the mixture thickens and soft peaks form.

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Savoiardi Layer

5. Brew the coffee and stir in the sugar while hot until dissolved. Allow the coffee to cool slightly before assembling.

Assemble

6. Spread half of the filling evenly over the chilled base.
7. Quickly dip each savoiardi biscuit into the coffee mixture one by one - they should be moist but not soggy - and arrange them in an even layer over the filling.
8. Pour the remaining filling over the biscuit layer and smooth the top. Refrigerate for at least 4 hours, or ideally overnight, until fully set.

Topping

9. Whisk together the mascarpone, thickened cream and coffee liqueur until smooth and thickened. Spread or pipe over the chilled cheesecake.
10. Finish with a generous dusting of cocoa powder, slice and serve chilled.