Begin by preheating your oven to 325°F (163°C). Lightly grease a 9-inch round cake pan with butter or non-stick spray.

In a mixing bowl, combine the crushed digestive biscuits, melted butter, and brown sugar. Stir until the mixture resembles wet sand, then press it evenly into the base of the prepared cake pan to form a solid crust.

In a large bowl, use an electric mixer to whip the softened cream cheese until it’s fluffy and smooth, taking about 2-3 minutes.

Gradually sift in the powdered sugar, continuing to mix until everything is well blended.

Add the eggs one by one, ensuring each is fully incorporated before adding the next. Then, mix in the almond extract for a hint of flavor.

In a separate small bowl, combine the espresso powder with the cooled brewed coffee, stirring until dissolved. Slowly pour this coffee mixture into the cream cheese batter, mixing until fully combined.

Carefully pour the cheesecake filling over the prepared biscuit crust in the cake pan.

Bake in the preheated oven for approximately 50-60 minutes, or until the center is set but still has a slight wobble.

Once baked, take the cake out of the oven and allow it to cool on a wire rack for about 1 hour.

In another bowl, blend the Greek yogurt and whipping cream until smooth and creamy. Spread this mixture evenly over the cooled cheesecake layer.

Cover the cake and refrigerate for a minimum of 4 hours, or preferably overnight, to let the flavors meld beautifully.

When ready to serve, adorn the top with chocolate curls or a sprinkle of espresso dust for an elegant finish.