Mocha Cheesecake
Mocha Cheesecake is an impressive dinner. Made with 1 1/2 c. chocolate wafers, finely crushed, 1/3 c. butter, 1/2 tbsp. granulated sugar, 2 sq. (1 oz. each) sweet chocolate and 2 pkg. (8 oz. each) cream cheese, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Combine wafer crumbs, butter and sugar.
Butter sides and bottom of an 8-inch spring-form pan.
Press crumb mixture evenly onto bottom of pan.
Melt chocolate over hot, but not boiling, water.
Stir until smooth.
Beat the cream cheese until soft and smooth.
Add eggs, one at a time, to the cream cheese.
Gradually add sugar, mixing until well blended.
Add melted chocolate, instant coffee and salt.
Stir until blended.
Turn mixture into prepared pan.
Bake cake at 350Β° in center of oven for about 40 minutes or until cake center is almost set.
It will firm when chilled.
Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight.
Remove sides of pan.
Garnish with chocolate leaves and/or fresh raspberries or your choice of garnishes.
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