Coffee Chocolate Cheesecake
Ingredients:
Crust:
1 1/3 cups chocolate wafer cookie crumbs
1/3 cup butter or margarine, melted
Filling:
3 large eggs
3 tablespoons instant coffee
2 8 oz packages cream cheese, softened
1 cup granulated sugar
8 oz semi-sweet chocolate, melted
1/2 cup sour cream
Glaze:
1/2 cup whipping cream
1 tablespoon instant coffee
4 oz semi-sweet chocolate
Chocolate curls, for garnish
Preparation instructions:
CRUST:
Heat the oven to 350 degrees F. Mix the crumbs and butter in a small bowl. Press the mixture evenly onto the bottom of a 9-inch round springform pan. Refrigerate while preparing the filling.
FILLING:
Stir the eggs and instant coffee in a small bowl until well blended; set aside. Beat the cream cheese and sugar in a large bowl with an electric mixer set on medium speed until well blended. Add the egg mixture and mix until blended. Beat in the melted chocolate and the sour cream.
Pour the mixture over the crust. Bake for 40 to 50 minutes or until the center is almost set. Run a knife or a metal spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours or overnight.
GLAZE:
Stir the cream and instant coffee in a medium microwavable bowl until well blended. Add the chocolate. Microwave on High for 2 minutes, stirring halfway through cooking time. Stir until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake. Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls, if desired. Cut into slices to serve
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