Layered Mocha Cheesecake 1-1/2 cups cream-filled chocolate sandwich cookie crumbs 1/4 cup butter, melted FILLING: 2 tablespoons plus 1-1/2 teaspoons instant coffee granules 1 tablespoon boiling water 1/4 teaspoon ground cinnamon 4 packages (8 ounces each) cream cheese, softened 1-1/2 cups sugar 1/4 cup all-purpose flour 4 eggs, lightly beaten 2 teaspoons vanilla extract 2 cups (12 ounces) semisweet chocolate chips, melted and cooled GLAZE: Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Layered Mocha Cheesecake cont. 1/2 cup semisweet chocolate chips 3 tablespoons butter Chocolate-covered coffee beans, optional Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. 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 (about 16 in. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Layered Mocha Cheesecake square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. 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. Yield: 16 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008