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1 1/4 cups chocolate wafer crumbs (about 32 wafers) 1/4 cup plus 1 tablespoon unsalted butter or margarine, melted 2 tablespoons slivered almonds, toasted 8 (1-ounce) squares semisweet chocolate 3 (8-ounce) packages cream cheese, softened 1 cup sugar 3 eggs 1 1/2 tablespoons instant coffee granules 2 tablespoons Kahlua 1 teaspoon vanilla 1 1/2 cups sour cream 1/2 cup whipping cream 1 tablespoon confectioners sugar Chocolate curls (optional) Combine chocolate wafer crumbs and melted butter; stir well. Press into bottom and 1 inch up sides of a 9-inch springform pan. Sprinkle with slivered almonds. Chill. Place semisweet chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Add melted chocolate, beating until smooth. Crush coffee granules with a mortar and pestle or the back of a spoon. Combine coffee granules, Kahlua, and vanilla; add to chocolate mixture, beating well. Fold in sour cream. Pour chocolate mixture into crumb crust; place on baking sheet. Bake at 350 degrees for 1 hour. Turn off oven, and let cheesecake stand in oven 30 minutes with door partially open. Remove from oven; cool on wire rack. Cover and chill at least 8 hours. Beat whipping cream until foamy; gradually add confectioners sugar, beating until soft peaks form. Remove sides of springform pan; pipe or dollop whipped cream around edge of cheesecake. Garnish with chocolate curls, if desired. Yield: one cheesecake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |