1. Preheat the oven to 150°C. Grease a 20 cm loose bottomed cake tin well.
2. Combine the crushed biscuits and melted butter to make the crust. Press the mixture into the bottom and up the sides of the prepared cake tin. Bake for 5 minutes, remove from the oven and cool. Reduce the oven temperature to 140°C.

To make the filling:

1. Beat together the cream cheese and the castor sugar on low speed to combine. Try not to whip in any air.
2. Add the eggs one at a time and beat on low speed until incorporated. Add the cold espresso and the soured cream and mix to combine. Spoon the filling into the cooled crust.
3. Cover the cake tin with foil around the bottom and sides. Use wide foil to avoid getting a seam in the foil (it must be completely sealed from water) and - place the cake tin inside another larger pan. Fill the outside pan with enough hot water to go about halfway up the sides of the cake tin.Tip: Make sure no water gets into your cake tin.
4. Bake for 1 hour and 10 minutes. Open the oven door a little and cool for about 1 hour before removing the cheesecake from the oven and water bath.
   

To make the whipped cream topping:

1. whip together all the ingredients until stiff and place into a piping bag with a star nozzle (optional)
2. Remove the cheesecake from the cake tin and place on a serving plate.
3. Spoon over the caramel.
4. Pipe the whipped cream around the outer edge of the cheesecake and garnish with the coffee beans or cacao nibs

Enjoy!