Mocha Swirl Cheesecake

• 1 Tbsp. margarine
• 1 c. finely ground hazelnuts or almonds
• 2 oz. semi-sweet chocolate
• 2 Tbsp. water
• 1 tsp. instant coffee crystals
• 3 (8 oz.) cream cheese, softened
• 1 c. sugar
• 2 Tbsp. flour
• 1 tsp. vanilla
• 4 eggs
• 2 Tbsp. milk
• 1/2 tsp. coffee dissolved in 2 Tbsp. water

1. Grease spring-form pan.
2. Press nuts onto the bottom and 2 inches up the side.
3. Set aside.
4. Heat chocolate, water and 1 teaspoon coffee crystals in a pan over low heat until melted. Cool.
5. Beat cream cheese, sugar, flour and vanilla with an electric mixer until fluffy.
6. Add eggs, one at a time.
7. Beat on low until combined.
8. Remove 1/3 of batter, stir in cool chocolate mixture. Stir the milk and dissolved coffee into remaining batter.
9. Pour 1/2 of light batter into spring-form pan.
10. Spoon 1/2 of chocolate batter over top.
11. Repeat.
12. Make a few swirls using knife.
13. Bake on a shallow pan in 325u0b0 oven for 45 minutes or until center appears nearly set.
14. Cool in pan 15 minutes.
15. Loosen crust from pan with knife.
16. Cool 30 minutes more.
17. Remove sides.
18. Cool.
19. Chill at least 4 hours.

margarine, almonds, semisweet chocolate, water, instant coffee crystals, cream cheese, sugar, flour, vanilla, eggs, milk, coffee

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413144 (may not work)