2 x 250g blocks cream cheese
Heat oven to 150 C
Combine the melted butter and crushed biscuits into a medium Mixing Bowl.
Firmly press the biscuit mixture into a fluted pie pan.
Using a stand mixer, beat cream cheese, sugar, vanilla, coffee extract and liquor with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min, or until centre is almost set. Turn off oven, leave cheesecake in the oven to cool for 2 hours. If you open the door whilst it is cooking or cooling in the oven you risk the top cracking.
Remove from oven to cool completely. Then place in the fridge in the pan for at least 3 hours.
The cake tastes best served at room temperature.