Cafe Mocha Cheesecake
1-3/4 cup chocolate wafers, finely crushed - about 30 cookies
1/3 cup butter, melted
2 tablespoons water
2 ounces semisweet chocolate, chopped
2 tablespoons instant espresso
2 tablespoons coffee liqueur
Cream Cheese Mix:
3 pkgs. (8 oz. each) cream cheese, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 cup sugar
Preheat oven to 350ºF. In a mixing bowl, combine crushed wafers and melted butter. Press this mixture firmly onto the bottom of an eight-inch springform pan. Refrigerate until needed.
In a small saucepan, combine water, chopped chocolate, and instant espresso. Cook and stir over low heat until the chocolate begins to melt. Remove from heat. Stir until smooth, then stir in the coffee liqueur. Let
In a large mixing bowl, beat together the following until smooth: cream cheese, flour, vanilla, sugar. Add the eggs all at once, beating on low speed just until mixed. Be sure not to overbeat the mixture. Reserve two cups of the cream cheese mixture, cover, and chill.
Stir cooled chocolate and coffee mixture into remaining cream cheese batter until well-blended. Pour this chocolate mixture onto the crust. Place springform pan on baking sheet, and bake at 350ºF for 20 to 25 minutes or until sides are set (center will be soft-set). Remove reserved cream cheese mixture from refrigerator 10 minutes before needed so that it will soften.
Gently pull out oven rack just enough to reach springform pan. Carefully pour reserved cream-cheese mixture over the top of the cake mixture, then spread evenly over entire surface. Bake the cheesecake for another 20 to 25 minutes, until center is set when shaken lightly. Remove from oven and cool completely. Chill four to 24 hours before serving.