Categories: Cheesecake, Dessert

Ingredients

• Mocha Crust:
• 1 1/4 cups crushed vanilla wafers
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant coffee
• 1/4 cup butter or 1/4 cup margarine, melted
• Mocha Filling:
• 24 ounces cream cheese
• 1/3 cup sugar
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 2/3 cup whipping cream
• 1/3 cup hot water
• 1 teaspoon instant coffee
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• Mocha Glaze:
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon shortening
• 1 teaspoon instant coffee

Directions

1. The crust: in a small bowl, stir together the crumbs, cocoa powder, and coffee.

2. Add in the melted butter ; stir until well combined.

3. Press mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.

4. The filling: in a big bowl, combine cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.

5. Add in eggs and egg yolk, one at a time, beating well after each addition.

6. Stir in whipping cream.

7. Stir together hot water and coffee; add coffee and vanilla extract to cream cheese mixture, stirring until well combined.

8. Stir in melted chocolate.

9. Pour the cream cheese mixture over crust.

10. Bake in a preheated 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

11. Remove the cake from the oven and run a knife around the inside edge of the pan.

12. Turn the oven off; return the cake to the oven for an additional 1 hour.

13. Chill, uncovered, overnight.

14. The glaze: in a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.

15. Stir in coffee until dissolved.

16. Spread warm chocolate mixture over cheesecake.

17. Chill until serving time.

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