3 cups crushed chocolate graham crackers (about 20
1/2 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla
4 large eggs
4 (1-ounce) squares bittersweet baking chocolate
1 (12-ounce) package semisweet chocolate chips
1/2 cup whipping cream
1 tablespoon butter or margarine
1/4 cup strong brewed coffee
Stir together crushed graham crackers and butter; press mixture
into bottom and up sides of a 9-inch springform pan coated with
cooking spray. Bake at 350 degrees for 10 minutes. Cool crust in pan on
a wire rack. Reduce oven temperature to 325 degrees. Beat cream cheese
and 1 cup sugar at medium speed with an electric mixer until
blended. Add coffee liqueur, coffee granules, and 1 teaspoon
vanilla, beating at low speed until well blended. Add eggs, one at
a time, beating just until yellow disappears after each addition.
Remove and reserve 1 cup cream cheese mixture. Pour remaining
batter into prepared crust. Microwave chocolate squares in a
medium-size glass bowl 1 minute or until melted, stirring after 30
seconds; let cool slightly. Stir reserved 1 cup cream cheese
mixture into melted chocolate, blending well. Spoon chocolate
mixture in lines on top of batter in springform pan; gently swirl
with a knife. Bake 325 degrees for 1 hour or until almost set. Turn oven
off. Let cheesecake stand in oven, with door closed, 30 minutes.
Remove cheesecake from oven, and gently run a knife around outer
edge of cheesecake to loosen from sides of pan. (Do not remove
sides of pan). Cool on a wire rack. Cover and chill at least 4
hours. Remove sides of springform pan. Serve with Mocha Sauce.
Mocha Sauce: Cook chocolate chips, whipping cream, and butter
in a small heavy saucepan over low heat, stirring often, 2-3
minutes or until smooth. Remove from heat and stir in 1/4 cup
brewed coffee. Serve warm.
Yield: one cake.
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