- Portion size 12 servings
- 2 pkg cream cheese (each 250 g)
- 3/4 cups granulated sugar
- 3 eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 pinch salt
- 3 cups sour cream
- 2 teaspoons instant coffee granules
- 1/2 lb semisweet chocolate melted and cooled
- 1 cup chocolate wafer crumbs
- 2 tablespoons butter melted
Crust: Stir together crumbs and butter until well moistened. With back of spoon or hands, press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan. Centre pan on foil square; press to side of pan to keep out water when baking cheesecake. Bake in 325°F (160°C) oven for 8 to 10 minutes or until set. Let cool.
Meanwhile, in large bowl, beat cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, one at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt. Blend in sour cream.
Dissolve coffee in 1 tbsp (15 mL) hot water. Divide batter in half. Whisk chocolate into one half; whisk coffee into chocolate mixture. By cupfuls, alternately pour chocolate batter and plain batter over crust.
Swirl handle of spoon through both batches, without disturbing crust, to create marbled effect throughout.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly.
Turn off oven. Quickly run knife around edge of cake. Let cake cool in oven for 1 hour. Remove to rack and remove foil; let cool completely. Cover and refrigerate overnight or for up to 2 days.