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Chocolate Cappucino Cheesecake
Yield: 10 servings

1 cup chocolate wafer crumbs
1/4 cup softened butter
2 Tbsp sugar
1/4 tsp. cinnamon

24 ounces cream cheese, room temp
1 cup sugar
3 eggs
8 ounces semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons confectioner's sugar
2 tablespoons coffee liqueur

Combine chocolate wafer crumbs, butter, sugar and cinnamon. Mix
well. Press mixture into buttered springform pan.

Beat cream cheese until smooth. Gradually add sugar, mixing until
well blended. Add eggs, one at a time. Beat at low speed until very
smooth.

Melt chocolate with cream over boiling water, stir until smooth.
Blend well with cheese mixture. Add sour cream, salt, coffee liqueur
instant coffee and vanilla, and beat until smooth.

Turn into pan. Bake in center of oven at 350 F for 45 minutes or
until sides are puffed. Center will be soft but will firm up when
chilled. Turn off oven,leave door ajar. Allow cake to cool in oven
for 45 minutes. Cover. Chill for 12 hours.

Whip cream. Flavor with sugar and liqueur. Garnish with mounds of
whipped cream and chocolate leaves.

To make chocolate leaves: brush real leaves on one side with melted
chocolate. Freeze until firm. Peel off leaves. Freeze until needed.

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