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Chocolate Coffee Cheesecake with Mocha Sauce

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Serves 8 | Prep Time | Cook Time

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Ingredients You'll Need

3 cups crushed chocolate graham crackers - about 20 sheets
1/2 cup butter or margarine, melted
nonstick cooking spray
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur (see note)
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
4 large eggs
4 sq. (1 oz. each) bittersweet baking chocolate
Mocha Sauce:
1 pkg. (12 oz.) semisweet chocolate morsels
1/2 cup whipping cream
1 tablespoon butter or margarine
1/4 cup strong brewed coffee


Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

Bake at 350ºF for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325ºF. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, coffee granules, and vanilla, 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 squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.

Bake at 325ºF 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 on a wire rack. Cover and chill at least 4 hours.

Remove sides of springform pan. Serve with Mocha Sauce. Top each serving with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.

Note: For testing purposes only, we used Kahlua for coffee liqueur.

Mocha Sauce: 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.

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