1Preheat the oven to 170°C and grease a 23cm springform pan with butter.
For the crust
1Stir together the cookie crumbs and melted butter. Press the mixture evenly and firmly on the bottom of the pan and set aside.
For the filling
1In a large bowl, combine the cream cheese and Xylitol and beat using an electric mixer or whisk until smooth.
2Add in the egg and continue to mix until just blended. Be careful not to over-mix.
3Melt the chocolate in the microwave for 1 Minutes. Cool the chocolate slightly and then quickly stir it into the cheesecake batter.
4Pour in the cream and sour cream, stir until just combined.
5Dissolve the instant espresso powder in the hot water and add this to the batter along with the vanilla extract.
6Scrape down the sides of the bowl to make sure everything is well-blended.
7Pour the mixture into the prepared pan and spread slightly so that the top is even.
9Cool thoroughly and chill before serving.
10Serve chilled with berries.