layered mocha cheesecake
- 1 1/2 cup oreo or graham cookie crumbs. (i used double)
- 1/4 cup butter (melted) *i doubled it for thicker crust*
- 2 tbsp plus 1 1/2 teaspoons instant coffee granules
- 1 tbsp hot water
- 1/4 tsp ground cinnamon
- 4 packages (8 ounce each) cream cheese softened
- 1 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tsp vanilla extract
- 4 eggs, lightly beaten
- 2 cup (12 ounces) semi-sweet chocolate chips, melted and cooled
- 1/2 cup semi-sweet chocolate chips.
- 3 tbsp butter
- 1 bunch chocolate covered coffee beans *optional* i didnt use this. instead i did.instant coffee granules spinkled on top
- Place greased 9-in.
- springform pan on a double thickness of heavy-duty foil (about 18 in.
- square).
- Securely wrap foil around pan.
- In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan.
- In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
- In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth.
- Add eggs; beat on low speed just until combined.
- Divide batter in half.
- Stir melted chocolate into one portion; pour over crust.
- Stir coffee mixture into the remaining batter; spoon over chocolate layer.
- Place springform pan in a large baking pan; add 1 in.
- of hot water to larger pan.
- Bake at 325 for 60-65 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath; remove foil.
- Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife.
- Cool 1 hour longer.
- Refrigerate overnight.
- Remove rim from pan.
- For glaze, in a microwave, melt chocolate chips and butter; stir until smooth.
- Spread over cheesecake.
- Top with coffee beans if desired.
oreo, butter, coffee granules, water, ground cinnamon, cream cheese, sugar, allpurpose, vanilla, eggs, semisweet chocolate chips, semisweet chocolate chips, butter, chocolate covered coffee beans
Taken from cookpad.com/us/recipes/339402-layered-mocha-cheesecake (may not work)