Chocolate Caramel Mocha Cheesecake

Recipe by Baby Kato
READY IN: 2hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
  • Press mixture evenly onto the bottom of a greased 9" springform pan.
  • Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
  • Beat with an electric mixer till smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
  • Stir together instant coffee and hot water, set aside.
  • Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
  • Stir in sugar.
  • Stir melted chocolate chips and corn syrup into remaining cheese mixture.
  • Pour half of the chocolate mixture over the crust.
  • Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
  • Pour the remaining chocolate mixture over the coffee mixture.
  • Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
  • Bake at 350 degrees for 15 minute.
  • Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
  • ,or until the center no longer looks wet or shiny.
  • Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
  • Turn the oven off and return the cake to the oven for an additional 30 minute.
  • Chill, uncovered, overnight in fridge.
  • Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
  • Stir in brown sugar.
  • Add melted chocolate chips and sour cream.
  • Stir until well combined.
  • Spread the warm sour cream mixture over the cheese cake.
  • Leave cake in springform pan until ready to serve.
  • Chill till serving.
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