Moca Cheesecake

By brownbox

Ingredients

• Crust:
• 1 1/4 C. crushed vanilla wafers
• 2 Tbs. unsweetened cocoa powder
• 1 Tsp. instant coffee
• 1/4 C. melted butter
• Filling:
• 24 oz. cream cheese
• 1/3 C. sugar
• 5 Tsp. cornstarch
• 3 eggs
• 1 egg yolk
• 2/3 C. whipping cream
• 1/3 C. hot water
• 1 Tsp. instant coffee
• 2 Tsp. vanilla extract
• 1 C. melted semisweet chocolate chips
• Topping:
• 1/2 C. semisweet chocolate chips
• 1 Tbs. shortening
• 1 Tsp. instant coffee

Preparation

Step 1

In a small bowl stir together crumbs, cocoa powder, and coffee. Add melted butter. Stir till well combined. Press crump mixture evenly onto the bottom of a greased 9-inch spring form pan. set aside.
In a large bowl combine cream cheese, sugar, and cornstarch. Beat till smooth. Add eggs and egg yolk, one at time, beating well after each addition. Stir in whipping cream. Stir together hot water and coffee. Add coffee and vanilla extract to cream cheese mixture, stirring till well combined. Stir in melted chocolate. Pour the cream cheese mixture over the crust. Bake at 350* for 15 min. Lower the temperature to 200* and bake 1 hour and 10*. Return the cake to the oven for an additional hour.
In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Stir in coffee till dissolved. Spread warm chocolate mixture over the cheesecake.