Chocolate-Coffee Cheesecake with Mocha Sauce

By ezunich

Ingredients

• Mocha Sauce:
• 3 cups crushed chocolate graham crackers (about 20 sheets)
• 1/2 cup butter, melted
• Cooking Spray
• 4 (8 oz pkg) cream cheese, softened
• 1 cup sugar
• 1/4 cup coffee liquor
• 1 tsp instant coffee granules
• 1 tsp vanilla
• 4 large eggs
• 4 (1 oz) bitterweet baking chocolate squares
• 1 (12 oz pkg) semisweet chocolate morsels
• 1/2 cup whipping cream
• 1 tbs butter
• 1/4 cup strong brewed coffee

Details

Servings 8

Preparation

Step 1

1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9 inch springform pan coated with cooking spray.

2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.

3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules and 1 tsp vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

4. Remove and reserve 1 cup cream cheese mixture. pour remaining batter into prepared crust.

5. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.

6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven with door closed, 30 minutes. Remove cheesecake from oven and gently run a knife around outer edge of cheescake to loosen from sides of pan (Do not remove sides of pan). Cool on a wire rack. Cover and chill at least 4 hours.

7. Remove sides of springform pan. Serve with Mocha Sauce.

Mocha Sauce:
Cook chocolate morsels, whipping cream and butter in a small heavy saucepan over low heat, stirring often, 2-3 minutes or until smooth. Remove from heat and stir in 1/4 cup brewed coffee. Serve sauce warm.