Marzipan & Chocolate Espresso Cheesecake

• 1-3/4 cups Oreo Baking Crumbs
• 1/2 cup sliced almonds
• 1/3 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cups sugar
• 6 tsp. Maxwell House Instant Coffee Original Roast
• 1 cup sour cream
• 1-1/2 tsp. vanilla
• 4 eggs
• 350 g marzipan
• 10-1/2 oz. Baker's Semi-Sweet Chocolate
• 1 cup whipping cream, divided
• 1/2 cup dark chocolate-covered coffee beans

1. Heat oven to 350 degrees F.
2. Combine baking crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and coffee in large bowl with mixer until blended.
4. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 1 hour or until centre is almost set.
8. Run knife around rim of pan to loosen cake.
9. (Do not remove rim.)
10. Roll marzipan into 9-inch circle; carefully place over hot cheesecake.
11. Cover with foil.
12. Refrigerate 4 hours.
13. Remove rim of pan.
14. Melt chocolate as directed on package.
15. Mix with 1/2 cup cream; pour over cheesecake.
16. Cool completely.
17. Beat remaining cream with mixer on high speed until stiff peaks form.
18. Use to garnish cheesecake with coffee beans.

baking crumbs, almonds, butter, cream cheese, sugar, maxwell, sour cream, vanilla, eggs, chocolate, whipping cream, coffee beans

Taken from www.kraftrecipes.com/recipes/marzipan-chocolate-espresso-cheesecake-143460.aspx (may not work)