Title: Mocha Blanca Cheesecake
Categories: Dessert Cheesecake
Yield: 8 Servings
| CRUST |
| 1 | c | Vanila wafers, finely crushd |
| 2 | tb | Melted butter or oleo |
| 1 | tb | Sugar |
| 1 | tb | Cocoa |
| FILLING |
| 1 | tb | Instant coffee powder |
| 2 | tb | Kahlua |
| 4 | oz | White chocolate, grated |
| 16 | oz | Low-fat cream cheese, soften |
| 16 | oz | Regular cream cheese, soften |
| 1 | c | Sugar |
| 4 | | Eggs |
| TOPPING |
| 1 | c | Sour cream |
| 2 | tb | Sugar |
| 1 | ts | Kahlua |
| 1 | ts | Cocoa |
1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and cocoa
with a fork. Press into bottom of a 9 inch springform pan. Wrap the pan
bottom in aluminum foil. Refrigerate while preparing filling. 2. TO PREPARE
THE FILLING: Bring a kettlr of water to a boil for the water bath.
Dissolve the coffee powder in the Kahlua. Put the chocolate into the top of
a double boiler and place over hot water. When allmost melted, remove from
the heat and stir until completly melted. 3. Combine the low-fat and
regular cream cheeses and the sugar in a food processor, processing to
blend. Add the coffee mixture, the chocolate and eggs. Process just
untilblended and creamy. 4. Pour filling into crust, smoothing the top.
Place the pan in a large baking pan: pour boiling water into baking to come
half way up the sides of the springform pan. Bake in a preheated 350 degree
oven for 1 hour. Remove the pan from the oven; remove springform from the
water bath. 5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and
Kahlua. spread on top of the hot cheesecoake and put back into oven for 5
min