Mocha Rum Cheesecake

By kathleentirpak

with Oatmeal Cookie Crust and Whipped Cream Topping

Ingredients

• Oatmeal Cookie Crust :
• 1 1/2 cups crushed oatmeal cookies
• ( about 16 Keebler Country Style )
• 1/4 cup melted butter
• Mocha Rum Cheesecake :
• 1/4 cup golden rum
• 1 Tablespoon instant coffee
• 3 ( 8 ounce ) packages
• softened cream-cheese
• 1 cup sugar
• 4 ( 4 ounce ) squares semi-sweet chocolate,
• melted and cooled
• 2 Tablespoons flour
• 1 teaspoon vanilla
• 3 large eggs
• Whipped Cream Topping :
• 1 cup heavy ( whipping ) cream
• 1/2 cup sifted confectioner's sugar

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Place cookies in a large zip-loc bag and crush using a rolling pin. ( If the oatmeal cookies contain raisins, those can be picked out from the crumbs after the cookies are crushed. ) Melt the butter, then combine it with the cookie crumbs. Press the mixture into the bottom of a 9 inch spring-form pan.

In a small bowl, mix the rum with the instant coffee. In a large bowl, beat the cream-cheese and sugar. Fold in the melted and cooled chocolate squares, the flour, and the vanilla. Add the eggs and beat until well-blended but don't over-beat. Stir in the rum mixture, and spoon into the cookie crumb crust. Bake until the center is set, about 50 minutes. Cool until cake pulls away from the pan's sides, about 15 minutes, then remove the pan's sides. Cool completely, about 2 hours, then chill in refrigerator until set. Meanwhile, place a medium-small mixing bowl and beaters from an electric hand-mixer in the freezer to chill.

Beat the heavy cream until foamy, then gradually add the confectioner's sugar, beating until soft peaks form. Spread to the edges of the cheesecake to seal, then chill until the topping is firm, at least one hour. If desired, garnish the cake's top with chocolate curls, raspberries, and mint leaves.