✅ FOR THE BASE, mix the crushed biscuits with the cream.
✅ Transfer to a detachable form with a diameter of 18-20 cm, level the surface, and place in the freezer for 30 minutes.
✅ For the cream, we combine the eggs with the egg yolks, sugar and cornstarch, mix well.
In another bowl, beat the cream cheese with the sugar.
✅ Add the egg mixture, continue to mix.
✅ Finally, pour in the liqueur, mix until combined.
✅ Add the cream over the cooled cake base and put it in the oven at 110°C for 90 minutes, then turn off the oven, let it cool inside, and afterwards transfer it to the fridge for 10 hours.
✅ FOR THE DECORATION CREAM, beat: the whipped cream with the cream cheese, powdered sugar, and liqueur, until the texture becomes fluffy.
✅ Decorate the cooled cheesecake with cream and coffee beans, if desired.
