Espresso martini cheesecake

Preheat the oven to 170ºC, gas mark 3. Line the base of a 20cm springform tin with baking parchment. Crush the shortbread into fine crumbs using a food processor, or put into a freezer bag and bash with a rolling pin. Tip into a bowl.

Mix the butter into the biscuit crumbs. Tip into the tin and press into an even layer. Bake in the oven for 15 minutes. Remove and set aside to cool and firm up.

Whisk together the eggs, espresso martini, espresso, double cream and coffee and vanilla extracts in a large bowl until smooth and combined. In a food processor, pulse the soft cheese, caster sugar and cornflour together. Blend until smooth, scraping down the sides of the bowl with a rubber spatula. Add the coffee mixture and whizz again.

Carefully pour the mixture into the tin, place on a solid baking tray and bake on the middle shelf of the oven for 1 hour 5 minutes, or until just set with a slight wobble in the centre. Turn off the oven and leave the door ajar with the cheesecake in there for 10 minutes.

Remove the cheesecake from the oven and allow to cool completely, then cover and chilling for at least 4 hours, or up to 12 hours. When ready to serve, warm the chocolate sauce according to jar instructions, then mix with 1 tbsp coffee extract, to taste. Cut the cheesecake into generous slices, drizzle with the sauce and serve.