Mocha Truffle Cheesecake
1 pkg. (18.25 oz.) devil's food cake mix
6 tablespoons butter, melted
1 to 3 tablespoons instant coffee granules
2 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips, melted
3 to 6 tablespoons instant coffee granules
1/4 cup hot water
3 eggs, lightly beaten
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
Plan ahead...needs to chill.
In a mixing bowl, combine cake mix, butter, egg and coffee granules. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
In a mixing bowl, beat cream cheese until smooth. Beat in milk and chips. Dissolve coffee granules in water. Add coffee and eggs to cream cheese mixture; beat on low speed just until combined.
Pour into crust. Place pan on a baking sheet. Bake at 325ºF for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Remove sides of pan. Just before serving, in a mixing bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Chill leftovers.