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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love Mounds and I love Cheesecake, here you have it all wrapped up in one yummie dessert. Enjoy! Ingredients:
crust |
18 chocolate wafer cookies |
10 mini mounds bars |
1 tbsp unsalted butter, cut into bits |
filling |
2 (1.55 oz.) hershey's milk chocolate bars, broken up |
1/2 cup of coconut flavored rum |
2 tsp instant coffee powder |
3 (8 oz.) pkg. cream cheese, softened |
1 cup sugar |
2 tbsp all-purpose flour |
2 tsp coconut extract |
4 large eggs |
garnish |
miniature mounds bars, halved, and chocolate curls |
Directions:
1. Crust: Preheat oven to 350 F. In processor, pulse ingredients
2. to form fine crumbs. Press onto bottom of 9 in. springform pan.
3. Bake 8 minutes, until set. Cool on rack. Wrap pan with
4. heavy-duty foil.
5. Filling: In glass measure, combine chocolate, 2 Tbsp rum and
6. coffee powder; microwave on HIGH 30 seconds; stir until smooth.
7. Stir in remaining rum; cool. In large bowl, beat cream cheese,
8. sugar, flour and extract until smooth. Beat in eggs, 1 at a
9. time, just until mixed. Remove 2 1/2 cups cream-cheese mixture;
10. cover.
11. Stir cooled chocolate-coffee mixture into remaining cream
12. cheese mixture. Pour over crust. Set springform pan in center of
13. large roasting pan; place on oven rack. Pour boiling water into
14. roasting pan to reach halfway up springform pan. Bake 25
15. minutes, until sides are set (center will be soft). Remove pan
16. from oven; pour reserved cream cheese mixture in a ring over
17. outside edge of set chocolate mixture. Gently spread evenly over
18. entire surface.
19. Bake 35 minutes, until center is almost set. Turn off oven; let
20. stand in oven 30 minutes, with oven door closed. Remove from
21. waterbath to rack. Cool. Cover; refrigerate 8 hours or
22. overnight. Remove sides of pan. Garnish.
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