Layered Mocha Cheesecake

By robotiger

Ingredients

• FILLING:
• Ingredients
• * 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• * 1/4 cup butter, melted
• *
• * 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• * 1 tablespoon boiling 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) HERSHEY’®S Semi-Sweet Chocolate Chips, melted and cooled
• *
• GLAZE:
• * 1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• * 3 tablespoons butter
• * Chocolate-covered coffee beans, optional

Details

Servings 16

Preparation

Step 1

* Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
* Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, 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 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
* In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.