Layered Mocha Cheesecake
Crust:
1 1/2 cups Oreo cookie crumbs
1/4 cup butter,melted
Filling:
2 tablespoons plus 1 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs,lightly beaten
2 teaspoons vanilla extract
2 cups semisweet chocolate chips, melted and cooled
Combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. It's important to test the quality of your ingredients. I sampled the Oreos. They were acceptable. 
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. I find it easier to use my Kitchen Aid mixer for this job. Remind me to tell you all the story how I got (or almost didn't get) my mixer later. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half.
Stir melted chocolate into one portion; pour over crust.
Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place on a pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 degrees for 45-50 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 the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
When finished, it looks like this. You can also add a layer of melted chocolate to the top before serving if you like. It is SUPER yummy!
2 comments:
OOOOOOOOOOOhhhhhhhh, those are pretty pictures. You need a scratch and sniff blog, for your baked goods!
Hey! Your kitchen aid is RED too! Rock on!
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