Ingredients: |
Ingredients: 26 Oreo Cookies
1/3 c. butter, melted
5 oz. dark chocolate
1 c. whipping cream
1 1/2 t. instant coffee powder
24 oz. cream cheese, room temp
1 1/4 c. sugar
1 T. cornstarch
4 eggs, room temp
CHOCOLATE GANACHE:
4 oz. dark chocolate
1/2 c. whipping cream
COFFEE WHIPPED CREAM:
1/2 c. whipping cream
1 t. instant coffee powder
|
Directions: |
Directions:Wrap the outside of a 9 inch springform pan with foil, 3 or 4 times so seams are covered.
Bake crust at 350' for 8-10 minutes.
For the filling, heat the cream, then divide it into 2 containers. Melt chocolate in one, until smooth. Add instant coffee to the other one. Set aside.
Beat cream cheese until smooth, adding sugar and cornstarch combined. Beat in eggs, one at a time, gently. Divide batter in half. Whisk the chocolate mixture in one, and the coffee mixture in the other. . Pour the chocolate mixture over the baked crust. Smooth the top. Careful spoon the coffee mixture over the other half so that it's evenly covered. Pour boiling water into a roasting pan and set the cheesecake into it. Bake at 350' for 55 minutes, until the top looks almost set and the cheesecake wobbles slightly if you nudge the pan. Remove and cool to room temp. Chill for at least 6 hours. Remove from outer ring of pan.
Heat the ganache and pour over top of cheesecake. Spread and return to fridge to firm up. Beat the coffee cream until stiff. Pipe onto top. |
This recipe for Mocha Cheesecake is from