Mocha Cheesecake

Mocha Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • cup chocolate wafers, finely crushed

  • cup butter

  • ½

    tablespoons sugar


  • 2

    squares (1 ounce each) sweet chocolate

  • 2

    packages (8 ounces each) cream cheese

  • 4


  • ¾

    cup sugar

  • 2 to 3

    teaspoons instant coffee

  • Dash of salt

  • chocolate cookies for garnish

  • men's leaves for garnish

  • raspberry or other ferries for garnish


Combine wafer crumbs, butter and sugar. Better sides and bottom of 8 inch springform press crumbs mixture evenly onto bottom of pan. Melt chocolate over half but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth add eggs one at a time to cream cheese. Gradually add sugar mixing until well blended add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake 350° in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes cover and chill for at least 4 hours or overnight


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