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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:
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

Printed from tasteofhome.com Nov 19, 2008

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Layered Mocha Cheesecake cont.

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. 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.