1-3/4 cups finely crushed chocolate wafers (30 cookies)
1/3 cup butter, melted
2 ounces semisweet chocolate, chopped
2 tablespoons water
1 tablespoon instant espresso coffee powder or regular coffee crystals
2 tablespoons coffee liqueur or water
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
4 slightly beaten eggs
Prep Time: 25 minutes
Cooking Time: 50 minutes
For the crust, in a mixing bowl combine crushed wafers and melted butter. Press
mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inch
spring foam pan. Place the pan on a baking sheet. Chill till needed.
In a small saucepan combine the chocolate, water, and instant espresso. Cook and
stir over low heat till chocolate starts to melt. Remove from heat. Stir till smooth.
Stir in liqueur or water; cool.
In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric
mixer on medium speed till smooth. Add eggs all at once, beating on low speed just
till mixed. Do not over beat.
Reserve 2 cups of the cream cheese mixture; cover and chill. Stir cooled chocolate
mixture into the remaining cream cheese mixture, stirring just till combined. Pour
chocolate mixture into crust.
Bake in 350° F oven for 30 minutes or till sides are set (center will be soft set).
Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull
out oven rack just enough to reach the inside of the pan. Carefully pour reserved
mixture in a ring over the outside edge of the chocolate mixture (where chocolate
mixture is set). Gently spread evenly over entire surface.
Bake cheesecake for 20 to 25 minutes more or till center appears nearly set when
gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake
from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely.
Chill cheesecake for 4 to 24 hours before serving. Store any remaining cheesecake,
covered, in the refrigerator for up to 3 days. Makes 12 servings.
Make-Ahead Tips: Chill cheesecake, covered, for 4 to 24 hours ahead. Or, to
freeze, place cooled cheesecake, uncovered, in the freezer for 1 hour or till firm.
Remove bottom of pan. Transfer cheesecake to a large freezer bag or container.
Seal, label, and freeze for up to 1 month. To serve, transfer cheesecake to a platter
and loosely cover. Thaw for 24 hours in the refrigerator.
Serving Size: 12