Layered Mocha Cheesecake

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From Taste of Home

1-1/2 cups Oreo cookie crumbs

1/4 cup butter, melted

2 tablespoons plus 1-1/2 teaspoons instant coffee granules

1 tablespoon hot water

1/4 teaspoon ground cinnamon

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

2 teaspoons vanilla extract

4 eggs, lightly beaten

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

1/2 cup semisweet chocolate chips

3 tablespoons butter

Chocolate-covered coffee beans, optional

Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. 

Yield: 16 servings.

© Being Fruitful, 2012