Prep 40 mins
Cook 1 hr
This is very similar to Mocha Cheesecake, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.
- 1 1⁄2 cups chocolate cookies, finely crushed
- 1⁄3 cup butter, softened
- 1⁄2 tablespoon sugar
- 2 1⁄2 ounces dark chocolate, 80 g (70% cocoa if possible)
- 16 ounces cream cheese, softened (about 500 g)
- 4 eggs, room temp
- 3⁄4 cup sugar
- 2 teaspoons instant coffee (decaf works fine)
- 2 -3 tablespoons powdered sugar
- 1 ounce dark chocolate
- Butter sides & bottom of an 8" springform pan.
- Combine cookie crumbs, butter & sugar in mixer.
- Press mixture evenly onto pan bottom.
- Melt chocolate in double-boiler & stir smooth.
- Beat cream cheese until smooth, then add eggs, one at a time.
- Gradually add sugar, mixing well until blended.
- Add melted chocolate, coffee & stir to blend.
- Turn mixture into prepared pan.
- Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
- Cool on counter for 45 min., cover & chill overnight.
- Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
- CHOCOLATE LEAVES:.
- Melt chocolate in double-boiler.
- Brush on cleaned & dried fresh leaves (Ficus work well).
- Place on small, paper-lined pan & freeze overnight.
- Peel leaves & put back in the freezer until time to place on cake & serve.
- HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!