4 Inch Mocha Cheesecake

Recipe by Nyteglori
READY IN: 24hrs 10mins




  • Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
  • Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
  • Beat in egg substitute. Beat well.
  • Stir in whipping cream.
  • Stir together hot water and coffee.
  • Add coffee and vanilla to cream cheese mixture, stirring until well combined.
  • Stir in melted chocolate.
  • Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
  • Remove cake from oven and run a knife around the inside edge of the pan.
  • Turn the oven off and return the cake to the oven for an additional 20 minutes.
  • Chill, uncovered, overnight.
  • Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
  • Stir in coffee till dissolved.
  • Cool to lukewarm, then pour over cheesecake.
  • Chill till topping firms up.