"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!" Submitted to taste of home by Sue Gronholz.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.