Layered Mocha Cheesecake

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. This is amazingly good and very rich! Easy too!

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• 1 1⁄2 cups  cream-filled chocolate sandwich  cookie crumbs
• 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 all-purpose flour
• 2  teaspoons vanilla extract
• 4  eggs, lightly beaten
• 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. Place pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
2. Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
4. 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 springform pan in a large baking pan; add 1 inches of hot water to larger pan.
5. Bake at 325° for 60-65 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.
6. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.