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Print this Recipe    Chocolate 32

Chocolate Cheesecake
Yield: 10 Servings

9 oz box chocolate wafer cookies, broken
2 tb sugar
2 ts instant espresso powder or instant coffee powder
3 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tb (3/4 stick) unsalted butter, melted

4 oz packages cream cheese, room temperature
1 1/4 cups sugar
1/4 c coffee liqueur
3 tb instant espresso powder or instant coffee powder
1 tb vanilla extract
4 lg eggs
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

1 1/4 cups sour cream
3 tb sugar
2 ts instant espresso powder or instant coffee powder

2 oz bittersweet (not unsweetened) or semisweet chocolate, chopped, melted
lightly sweetened whipped cream
coffee bean candies (optional)

Finely grind cookies, sugar and espresso powder in processor. Add
chocolate and chop finely. Add butter and blend until moist crumbs
form. Press crumbs onto bottom and up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides.

Preheat oven to 350 degrees F. Using electric mixer, beat cream
cheese and sugar in large bowl until well blended. Combine coffee
liqueur and espresso powder in small saucepan. Stir over low heat
until coffee dissolves. Mix in vanilla. Add to cheese mixture and
beat until smooth. Add eggs 1 at a time, beating just until combined.
Pour filling into 2 bowls, dividing evenly. Melt chocolate in top
of double broiler over simmering water, stirring until smooth.
Stir chocolate into filling in bowl.

Pour coffee filling into crust. Bake until partially set and crust
forms on filling, about 25 minutes. Carefully spoon chocolate
filling over coffee filling. Bake cheesecake until set on edges
but center 2 inches still move slightly when pan is shaken, about
30 minutes. Transfer cheesecake to rack and cool 20 minutes.
Maintain oven temperature.

Mix all ingredients in bowl. Press down on edges of cheesecake to
even. Spoon topping over cheesecake. Bake 10 minutes. Transfer
cheesecake to rack. Run small sharp knife around crust sides to
loosen. Cool completely. Cover and chill overnight.

Dip spoon into melted chocolate. Wave from side to side over
cheesecake, creating zigzag lines. Release and remove sides of
springform pan. Spoon whipped cream into pastry bag fitted with
large star tip. Pipe rosettes of cream around cake edges. Top with
coffee bean candies if desired.


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