Layered mocha cheesecake

Layered mocha cheesecake

Community Classics .
Edited on Feb 16, 2008

Two layers of rich ,creamy filling with a sweet crunchy chocolate graham cracker crust.


1 1/2 cups cream filled chocolate sandwich cookie crumbs

3/4 cup butter melted


2 tablespoons plus 1 1/2 teaspoons Nescafe instant coffee granules

1 tablespoon boiling water

1/4 teaspoon ground cinnamon

4 pkgs (8 oz each) cream cheese softened

1 1/2 cups sugar

1/4 cup all purpose flour

4 eggs beaten

2 teaspoons vanilla

2 cups (12 oz) Nestles semi sweet chocolate chips melted and cooled


1/2 cup semi sweet chocolate chips

3 tablespoons butter chocolate -covered chocolate coffee beans (if desired)


Combine cookie crumbs and butter; press onto the bottom of a 9 inch springform pan .In a small bowl
combine the coffee granules, water, and cinnamon ; set aside. In a large mixing bowl , beat the cream cheese, sugar, and flour until smooth. Add eggs ; beat on low speed just until combined. Stir in vanilla .Divide batter in half , stir coffee mixture into remaining batter; Spoon over chocolate layer. Place pan on a double thickness of heavy duty foil (about 16 square) Securely wrap foil around pan .Place in a large baking pan ; add 1 inch of hot water to larger pan.

Bake at 325 for 45 to 50 minutes or until center is just set and top appears dull. Remove springform pan from water bath .Cool on a wire rack for 10 minutes .Carefully run a knife around edge of pan to loosen; cool 1 hour longer refrigerate over night. In a microwave safe bowl set on high
melt chocolate chips and butter , stir till smooth Spread over cheesecake. Remove sides of pan. Garnish with coffee beans (if desired) makes 16 servings.

You may also use chocolate curls or Chocolate chips for garnish.

Not a NESTLÉ®-tested recipe.

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