Lightened Chocolate Coffee Cheesecake With Mocha Sauce
2 cups crushed chocolate graham crackers (about 18 crackers)
1/3 cup reduced-fat butter, melted
vegetable cooking spray
4 packages (8-oz. each) reduced-fat cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
4 large eggs
4 (1-oz.) bittersweet baking chocolate squares
1 cup semisweet chocolate morsels
1/4 cup half-and-half
2 teaspoons reduced-fat butter
3 tablespoons strong-brewed coffee
Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow
disappears after each addition.
Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.