Mocha Truffle Cheesecake

• 1 package devil's food cake mix (regular size)
• 6 tablespoons butter, melted
• 1 large egg
• 1 to 3 tablespoons instant coffee granules
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• 3 to 6 tablespoons instant coffee granules
• 1/4 cup hot water
• 3 large eggs, lightly beaten
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 1 tablespoon baking cocoa, optional

1. In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
2. In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a
3. .
4. Bake at 325u0b0 until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
5. Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.

cake, butter, egg, coffee granules, cream cheese, condensed milk, chocolate chips, coffee granules, hot water, eggs, heavy whipping cream, confectioners, almond, baking cocoa

Taken from www.tasteofhome.com/recipes/mocha-truffle-cheesecake/ (may not work)