Chocolate Cappuccino Cheesecake II


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup chocolate wafer cookies, crushed
1/4 cup butter, softened
2 tablespoons sugar
1/4 teaspoon cinnamon
Filling:
3 pkgs. (8 oz. each) cream cheese, room temperature
1 cup sugar
3 large eggs
8 squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant espresso
1/4 cup hot water
1/4 cup Kahlua
Garnish:
edible leaves
melted chocolate
Topping:
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons Kahlua


Directions

Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix well. Press mixture into buttered springform pan. Set aside.


Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth. Turn into pan. Bake in center of oven at 350ºF for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours.


Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed.


Whip cream. Flavor with sugar and liqueur. Garnish cheesecake with mounds of whipped cream and chocolate leaves.


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