=== CRUST ===
1 3/4 c Finely crushed chocolate
-wafers; (about 30 cookies)
1/3 c Butter; melted
=== CHOCOLATE MIX ===
2 tb Water
2 oz Semisweet chocolate; chopped
2 tb Instant espresso
2 tb Coffee liqueur
=== CREAM CHEESE MIX ===
3 pk Cream cheese – (8 oz ea);
-softened
2 tb All-purpose flour
1 ts Vanilla
1 c Sugar
4 Eggs
Preheat oven to 350 degrees. In a mixing bowl, combine crushed wafers
and melted butter. Press this mixture firmly onto the bottom of an
eight-inch springform pan. Refrigerate until needed. In a small
saucepan, combine water, chopped chocolate, and instant espresso.
Cook and stir over low heat until the chocolate begins to melt.
Remove from heat. Stir until smooth. Then stir in the coffee liqueur.
Let cool. In a large mixing bowl, beat together the following until
smooth: cream cheese, flour, vanilla, sugar. Add the eggs all at
once, beating on low speed just until mixed. (Don’t overbeat the
mixture.) Reserve 2 cups of the cream cheese mixture, cover, and
chill. Stir cooled chocolate-and-coffee mixture into remaining
cream-cheese batter until well-blended. Pour this chocolate mixture
onto the crust. Place springform pan on baking sheet, and bake at 350
degrees for 20 to 25 minutes or until sides are set (center will be
soft-set). Remove reserved cream-cheese mixture from refrigerator 10
minutes before needed so it will soften. Gently pull out oven rack
just enough to reach springform pan. Carefully pour reserved
cream-cheese mixture over the top of the cake mixture, then spread
evenly over entire surface. Bake the cheesecake another 20 to 25
minutes, until center is set when shaken lightly. Remove from oven
and cool completely. Chill 4 to 24 hours before serving.
Additional ideas for toppings and garnishing: – Cover cake center with
cream-cheese frosting. – Using pastry bag, decorate with chocolate
grid.
Yields
1 servings