Crush the chocolate biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin.

Mix the crumbs with melted butter until well combined.

Press the mixture firmly into the base of a springform cake pan (about 8 inches). Smooth it out with the back of a spoon. While the filling is being prepared, chill the crust in the refrigerator.

Preheat your oven to 160°C (320°F).

In a large mixing bowl, beat the cream cheese and castor sugar until smooth.

Add corn flour, salt, and the dissolved coffee, mixing until just combined.

Stir in sour cream and vanilla extract, ensuring a smooth mixture.

Add eggs one at a time, gently mixing after each addition. Be careful not to overmix to avoid cracks in the cheesecake.

Using a spatula to smooth the top, pour the filling over the cold crust.

Bake in the preheated oven for 50–55 minutes or until the edges are set and the center jiggles slightly when shaken.

Turn off the oven and leave the cake inside with the door slightly ajar for an hour to cool gradually.

Once cooled, refrigerate the cake for at least 3 hours (or overnight) to fully set.

Before serving, top with whipped cream and drizzle caramel over the surface for an extra touch of decadence.