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Caramel Mocha Cheese Cake

14 cookie crumbs, crushed
2 tbsp butter

24 oz cream cheese, room temperature
1 1/4 c sugar
1/3 c whipping cream
2 eggs
2 tbsp coffee liqueur, heaping
6 oz semisweet chocolate, melted, cool slightly

6 oz caramel topping

6 oz semisweet chocolate
1/2 c whipping cream
1/4 c sugar
2 tbsp butter

Allow cream cheese to warm to room temperature.

Set baking racks to middle and bottom, place a 9x13 pan half filled
with water on bottom shelf. (The moisture aids in keeping the
cheesecake from splitting.)

In food processor, pulse Oreos with butter until white filling
disappears. Press into bottom of Pam'd springform. Bake 5 minutes
at 350.

On LOW, mix well but do not incorporate any air, Cream sugar with
cream cheese and Kalahua. When mixed well, mix in whipping cream
and melted chocolate.. Add one egg at a time, scraping sides down
before, after and during,

Pour into the Pam'd, crusted springform, tap gently to remove any
air bubbles. Bake on center rack, above 9x13 cake pan half-filled
with water, 350 for 15 minutes, 275 for 20 minutes, turn oven off,
leave cheesecake in oven undisturbed for 30 minutes. Middle of
cheesecake will be a little "jiggly" like jello. Remove from oven,
DO NOT REMOVE springform, Immediately, seperate cheesecake from
sides of springform by carefully running a thin blade sharp knife
around the cheesecake. Cool to room temperture, cover and refrigerate
at least 2 hours

In small saucepan, over medium heat bring an entire jar of Caramel
Ice Cream topping to a boil, reduce to gentle boil approximately
5 minutes (This makes the Caramel stiffer, like soft ball stage).
Cool slightly, glaze just the top of the cheese cake, cover and
refrigerate at least 2 hours

Remove springform. Place semisweet chocolate chips in a mixing
bowl. In a small heavy saucepan bring cream, sugar, and butter just
to boil, stirring constantly. Pour over chocolate chips, GENTLY
stir until smooth, do not incorporate any air. (Note: stirring in
only ONE direction will hold down the air bubbles). Spread over
sides and top of chilled cheesecake.


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5 of 5 people found the following review helpful:
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caramel mocha cheesecake review, February 6, 2005 - 09:07 AM
Reviewer: Anonymous from Tickfaw, LA USA
I've made this cheesecake three times. Each time it has been a rave. I altered the original recipe regarding the caramel icing after the first cake. Instead of heating the caramel to soft ball stage (it cooled too firm), I simply get a squeeze bottle of caramel topping and streak the top of the cooled cake. I make the chocolate icing using the same recipe, but instead of a solid icing on sides and top, I dribble it on with a wooden spoon, letting it criss-cross over the caramel, a little heavier and down the sides.I suggest placing it on a pretty glass platter, then adding additional dribbles of both toppings on the glass. It makes a very pretty presentation. I also increased the kahlua to an exact 3 oz in the batter. Yum!

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