Title: Mocha Cheesecake
Categories: Cheesecake
Yield: 8 Servings
| 1 1/2 | c | Choc. wafers, finely crushed |
| 1/3 | c | Butter |
| 1/2 | tb | Granulated sugar |
| FILLING |
| 2 | oz | Sweet chocolate (2 squares) |
| 16 | oz | Cream cheese |
| 4 | | Eggs |
| 3/4 | c | Sugar |
| 2 | ts | Instant coffee |
| | ds | Salt |
| | | Choc. cookies, for garnish |
| | | Raspberries, or other |
| | | Berries for garnish |
| | | Choc. Leaves, for garnish |
1) Combine wafer crumbs, butter and sugar. Butter sidea and bottom of an
8-inch springform pan. 2) Press crumb mixture evenly onto bottom of pan. 3)
Melt chocolate over hot, but not boiling water. Stir until smooth. 4) Beat
cream cheese until soft and smooth. 5) Add eggs, one at a time, to cream
cheese. Gradually add sugar, mixing until well blended. 6) Add melted
chocolate, instant coffee and salt. Stir until blended. 7) Turn mixture
into prepared pan. 8) Bake cake at 350 degrees in center of oven for about
40 minutes or until cake center is almost set. It will firm when chilled.
9) Let cheesecake cool on counter for about 45 minutes. Cover and chill for
at least 4 hours or overnight. 10) Remove sides of pan. Garnish with
chocolate leaves and/or fresh raspberries.