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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate. Ingredients:
1 1/2 cups crumbled cream-filled chocolate sandwich cookies |
1/4 cup butter, melted |
2 tablespoons instant coffee granules |
1 1/2 teaspoons instant coffee granules |
1 tablespoon boiling water |
1/4 teaspoon ground cinnamon |
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
1/4 cup flour |
4 eggs, lightly beaten |
2 teaspoons vanilla extract |
2 cups semi-sweet chocolate chips, melted and cooled |
1/2 cup semi-sweet chocolate chips |
3 tablespoons butter |
chocolate-covered coffee beans (optional) |
Directions:
1. Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
2. In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
3. Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
4. Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
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