Caramel Mochaccino Cheesecake
1-1/2 cups Oreo baking crumbs
1/4 cup melted butter
1/2 cup caramel sauce
3 pkgs. (8 oz. each) regular or light cream cheese, softened
3/4 cup sugar
1/4 cup Kahlua
6 squares semi-sweet chocolate
Melt the chocolate as per package directions and set aside. Combine the Oreo baking crumbs with the melted butter and press onto the bottom and 1-inch up the sides of a 9-inch springform pan. Chill till firm. Pour the caramel sauce over crust and set aside. Beat the softened cream cheese and sugar till smooth. Add the eggs, one at a time, and mix until just blended. Stir in the Kahlua and the melted chocolate. Don't over mix. Bake at 350ºF for 45-50 minutes or until center is almost set. Remove from oven and cool
completely, then refrigerate for at least 3 hours, preferably overnight.
Garnish with Cool Whip or other whipped topping and drizzled caramel sauce and grated chocolate.
TOH BB: Sadielady, Star