Café Au Lait Cheesecake

By lmeyer

Ingredients

• 1 3/4 c. finely crushed choc wafers (30 cookies)
• 1/3 c. butter melted
• 2 oz. semi sweet choc chopped
• 2 tbsp. water
• 1 tbsp. instant espresso coffee powder or regular coffee crystals
• 2 tbsp. Kahlua
• 3- 8 oz. pkg. cream cheese softened
• 1 c. sugar
• 2 tbsp. flour
• 1 tsp. vanilla
• 4 slightly beaten eggs

Preparation

Step 1

For the crust, in a mixing bowl combine crushed wafers and melted butter. Press mixture onto bottom and 2 inches up sides of an ungreased 8 inch spring form pan. Place pan on baking sheet chill till needed.

Filling: In small pan combine chocolate, water and instant espresso. Cook and stir over low heat till chocolate starts to melt. Remove from heat stir till smooth. Stir in Kahlua; cool.

In a large mixing bowl beat cream cheese, sugar, flour and vanilla till smooth. Add eggs beat just till incorporated, do not overbeat. Reserve 2 cup cheese mixture; cover and chill.

Stir cooled chocolate coffee mixture into remaining cream cheese. Stirring till combined. Pour choc mixture into crust, bake 350 degrees 30 minutes or till sides are set. (Center will be softest). Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull out over rack just enough to reach insides of pan. Carefully pour reserved mixture over the outside edge of choc mixture. Gently spread evenly over entire surface. Bake 20 to 25 minutes more or till center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of cheese cake from pan cool for 30 minutes. Remove sides from pan. Cool chill for 4 to 24 hours. Store covered up to 3 days, can freeze, thaw for 24 hours in frig.