MOCHA-ORANGE CHEESECAKE

By Grandmax4

Ingredients

• Crust
• 21 Pepperidge Farm Orange Milano cookies (10 ounces) -- broken into pieces
• 1/4 cup unsalted butter -- (1/2 stick) cut into 1/2-inch pieces
• 1 1/2 teaspoons instant espresso powder
• Filling
• 4 ounces bittersweet (not unsweetened) or semisweet chocolate -- chopped
• 2 packages cream cheese -- (8 ounce) room temperature
• 3/4 cup sugar
• 1/3 cup frozen orange juice concentrate -- thawed
• 2 tablespoons coffee liqueur
• 2 tablespoons Grand Marnier or other orange liqueur
• 2 tablespoons instant espresso powder
• 3 large eggs
• Topping
• 1 1/2 cups sour cream
• 6 tablespoons powdered sugar -- (packed)
• 4 teaspoons instant espresso powder
• Orange slices (optional)
• Chocolate curls (optional)

Details

Servings 10

Preparation

Step 1

For Crust:

Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.

For Filling:

Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.

Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.

For Topping:

Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.

Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)

Cut around pan sides; release. Top with oranges and chocolate, if desired.