Cheesecake + Kahlua. Does it get any more decadent?
Heat oven to 150C.
Place a biscuit in the base of each muffin cavity.
Use electric mixer to beat cream cheese until very smooth. Continue to beat, adding sugar, then egg and vanilla.
Add melted chocolate and Kahlua and beat for a further 30 seconds.
Pour the batter into each cavity, filling almost to the top.
Bake until the filling is set, approximately 25 minutes.
Allow to cool to room temperature. If desired, place the optional coffee bean in the centre of each cheesecake.
Place in the fridge to completely set, approximately 2 hours.
This can be made in a 18cm spring form pan. To make the crust, smash the biscuits, or whiz in a food processor. Mix through 2 tablespoons of melted butter and press down onto the base of the pan. Bake for 10 minutes. Continue withe making the filling. Cooking time will be 15 minutes in a pressure cooker, or 1 hour in an oven.