Chocolate Mocha Cheesecake RecipeChocolate and Coffee are the perfect partners. And what better way to enjoy them but in a delicious cheesecake!
Crust 1-1/2 cups chocolate cookie crumbs 3 tbsp butter, melted 1 tsp instant espresso powder or instant coffee granules Filling 8 oz milk chocolate, chopped 3 8 oz pkgs cream cheese, softened 3/4 cup granulated sugar 3 eggs 1 cup whipping cream 3 tbsp coffee liqueur Stir together cookie crumbs, butter and coffee granules until evenly moistened and press onto bottom and side of greased 9-1/2-inch springform pan. Bake in 325̊F oven about 10 minutes. Let cool. Centre pan on large square of foil; press foil to side of pan.Melt milk chocolate, stirring occasionally (in top of double boiler or in bowl over saucepan of hot water) and let cool to room temperature. In large bowl, beat cream cheese until smooth; beat in sugar and eggs, 1 at a time, beating well after each. Beat in cream, coffee liqueur and milk chocolate until blended. Pour batter into prepared crust. Set pan in larger pan with enough hot water to come 1 inch up side. Bake in centre of 325F oven until set around edge - about 1 hour. Turn off oven and let stand in oven for 1 hour. Remove foil from pan and let cool completely on rack. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. Refrigerate for up to 3 days)
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