Layered Mocha Cheesecake

By ezunich

Ingredients

• Filling:
• 1 1/2 cups cream filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• 2 tbs plus 1 1/2 tsp instant coffee granules
• 1 tbs boiling water
• 1/4 tsp cinnamon
• 4 (8 oz pkg) cream cheese, softened
• 1 1/2 cups sugar
• 1/4 cup flour
• 4 eggs, lightly beaten
• 2 tsp vanilla
• 2 cups semisweet chocolate chips, melted and cooled
• Glaze:
• 1/2 cups semisweet chocolate chips
• 3 tbs butter
• Chocolate covered coffee beans, optional

Details

Servings 16

Preparation

Step 1

Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon, set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low seed just until combined. Stir in vanilla. 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 pan on a double thickness of heavy duty foil (about 16 inch square). Securely wrap foil around pan. Place in a large baking pan, add 1 inch of hot water to larger pan.
Bake at 325° for 45-50 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. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.