Preheat the oven to 160°C (320°F). Place the 7-inch springform pan inside the roasting pan.

Combine 120 g crushed biscuits with 30 g melted butter until the crumbs are evenly moistened.

Press the biscuit mixture firmly into the bottom of the 7-inch springform pan.

Whisk 300 g cream cheese with 50 g caster sugar until smooth and lump-free.

Stir 120 ml heavy cream into the cream cheese mixture until fully incorporated.

Stir 200 g sweetened condensed milk and 8 g corn flour into the filling until smooth.

Dissolve 10 g instant coffee in 15 ml warm water to make a smooth coffee concentrate.

Stir the dissolved coffee concentrate into the cheesecake filling until the color is even.

Pour the coffee cheesecake filling over the prepared biscuit base and level the surface.

Pour hot water into the roasting pan until it reaches halfway up the outside of the springform pan.

Bake the cheesecake in the water bath at 160°C (320°F) for 25 to 30 minutes.

Cool the cheesecake completely on a wire rack, then refrigerate until chilled and set.

Top the chilled cheesecake with 60 g milk chocolate ganache and 60 g whipped cream before serving.