Two-Tone Mocha Cheesecake

By The Canadian Living Test Kitchen

69 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	592592 cal
pro	10 g10g pro
total fat	46 g46g total fat
sat. fat	27 g27g sat. fat
carb	41 g41g carb
fibre	2 g2g fibre
chol	160 mg160mg chol
sodium	336 mg336mg sodium
% RDI:	-
calcium	1111 calcium
iron	1717 iron
vit A	4040 vit A
folate	88 folate

Coffee and chocolate are a match made in heaven, and when they are combined in this rich, creamy-smooth layered cheesecake, each mouthful is divine. If you like, decorate the cake with Chocolate Trees, supporting each with a small piece of chocolate if desired.

Ingredients

1-1/2 cups chocolate cookie crumbs 1-1/2 1-1/2cups cupschocolate cookie crumbs
3 tbsp butter , melted3 3tbsp tbspbutter, melted
1 tsp instant coffee granules 1 1tsp tspinstant coffee granules or instant espresso powder
Filling:
8 oz milk chocolate , chopped8 8oz ozmilk chocolate, chopped
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate, chopped
3 3Pkg (each 8 oz/250 g) Pkg (each 8 oz/250 g)cream cheese, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3 eggs 3 3eggeggs
1 cup whipping cream 1 1cup cupwhipping cream
3 tbsp coffee liqueur 3 3tbsp tbspcoffee liqueur

Preparation

Grease 9-1/2-inch (2.75 L) springform pan. Centre pan on large square of foil; press foil to side of pan. Set aside.

In small bowl, stir together cookie crumbs, butter and coffee granules until evenly moistened. Press onto bottom and 1/2 inch (1 cm) up side of prepared pan. Bake in centre of 325°F (160°C) oven until set, about 10 minutes. Let cool.

Filling: Meanwhile, in bowl over saucepan of hot (not boiling) water, melt milk chocolate, stirring occasionally; let cool to room temperature. Repeat with bittersweet chocolate.

In large bowl, beat cream cheese until smooth; beat in sugar, scraping down side often. Beat in eggs, 1 at a time, beating well after each and scraping down bowl. Beat in cream, coffee liqueur and milk chocolate until blended.

Transfer one-third of the batter to separate bowl; whisk in bittersweet chocolate. Pour bittersweet chocolate batter over prepared crust; smooth top. Pour remaining batter over top; smooth top.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325F (160C) oven until set around edge and centre is still jiggly, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Make-ahead: Refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)