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!" Submitted to taste of home by Sue Gronholz.
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INGREDIENTS
Nutrition- 1 1⁄2cups crumbled cream-filled chocolate sandwich cookies
- 1⁄4
Filling
- 2tablespoons instant coffee granules
- 1 1⁄2teaspoons instant coffee granules
- 1tablespoon boiling water
- 1⁄4teaspoon ground cinnamon
- 4
- 1 1⁄2cups sugar
- 1⁄4cup flour
- 4
- 2teaspoons vanilla extract
- 2cups semi-sweet chocolate chips, melted and cooled
Glaze
- 1⁄2cup semi-sweet chocolate chips
- 3tablespoons butter
-
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DIRECTIONS
- Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
- In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325 for 45-50 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.
- In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
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