Preheat oven to 400F. Grease and line a 8" springform pan with parchment paper. Set aside.

Beat the cream cheese in a large bowl until smooth. Beat in the sugar, coffee powder, cornstarch and vanilla paste until smooth and lump free. Whisk in the eggs one at a time and then add in the heavy cream whisking until smooth.

Pour into the lined springform tin and bake for 35 mins. It will have the signature burnt look but the cheesecake should still be jiggly. Remove from oven and place on a wire rack to cool to room temperature. Refrigerate overnight or for at least four hours before serving! Top with a strawberry compote or a dollop of whip cream and enjoy!