Chocolate-Coffee Cheesecake With Mocha Sauce

READY IN: 1hr 40mins




  • In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  • Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
  • In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
  • Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
  • Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
  • Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
  • Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
  • Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
  • *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
  • Bake at 325° for 1 hour or until almost set; turn oven off.
  • Let cheesecake stand in oven, with door closed, 30 minutes.
  • Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
  • Cover and chill at least 4 hours.
  • Remove sides of springform pan; serve with Mocha Sauce.
  • To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
  • Remove from heat; stir in coffee; serve warm.