Baked ricotta caramel cheese cake

Preparation

• For Biscuit Base :
  Combine all ingredients and mix well, the press to a 9" spring form pan and keep refrigerated/freeze it untill set.
• For Ricotta Cheese Filling :
  Combine all ingredients in a big mixing bowl except coffee powder.
• Beat all ingredients untill creamy & well mixed.
  Pour 3/4 of batter into prepared biscuit based pan.
• Combine coffee paste with the other 1/4 of batter, mix to combine.
• Make a swirl by using a fork or knife.
• Finally, water bath bake at preheated oven at 175-180'C for about 1 hour & 30 minutes or untill set in the centre.
• Leave cool completely before refrigerated over night.