4 packages of cream cheese (3oz each) softened
2 1/2 tablespoons butter or margarine softened
1 cup sugar
5 tablespoons cocoa
3/4 teaspoon vanilla
1 tablespoon instant coffee
1 teaspoon boiling water
1 cup sour cream
22 chocolate wafers (1/2 of 8 1/2 oz package)
1/4 cup cold butter or margarine cut into 1/2 inch slices
1/8 teaspoon ground cinnamon
Crush wafers in food processor or blender to form fine crumbs .
in medium bowl mix crumbs, butter , and cinnamon until evenly blended.
press mixture into bottom of 9 inch springform pan.
Heat oven to 325 in large mixer bowl beat cream cheese and butter till fluffy. Gradually beat in sugar . Add eggs one at a time beating well after each addition. Beat in cocoa and vanilla. Dissolve instant coffee in water .
stir into cream cheese mixture. Add sour cream , Blend well. Pour into pan
Bake 30 minutes turn off oven leave cheesecake in oven for 15 minutes without opening door. Remove from oven . Cool completely . cover and refrigerate garnish as desired. makes 10-12 servings
Not a NESTLÉ®-tested recipe.