Mocha Cheesecake

• 1 1/2 c. chocolate wafers, finely crushed
• 1/3 c. butter
• 1/2 Tbsp. granulated sugar
• 2 sq. (1 oz. each) sweet chocolate
• 2 pkg. (8 oz. each) cream cheese
• 4 eggs
• 3/4 c. butter
• 2 to 3 tsp. instant coffee
• dash of salt
• cookies (garnish)
• berries (garnish)
• mint leaves (garnish)
• chocolate leaves (garnish)
• fresh raspberries (garnish)

1. Combine wafer crumbs, butter and sugar.
2. Butter sides and bottom of an 8-inch spring-form pan.
3. Press crumb mixture evenly onto bottom of pan.
4. Melt chocolate over hot, but not boiling, water.
5. Stir until smooth.
6. Beat the cream cheese until soft and smooth.
7. Add eggs, one at a time, to the cream cheese.
8. Gradually add sugar, mixing until well blended.
9. Add melted chocolate, instant coffee and salt.
10. Stir until blended.
11. Turn mixture into prepared pan.
12. Bake cake at 350u0b0 in center of oven for about 40 minutes or until cake center is almost set.
13. It will firm when chilled.
14. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight.
15. Remove sides of pan.
16. Garnish with chocolate leaves and/or fresh raspberries or your choice of garnishes.

chocolate wafers, butter, sugar, sweet chocolate, cream cheese, eggs, butter, instant coffee, salt, cookies, berries, mint, chocolate, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724088 (may not work)