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.
- Portion size 12 servings
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 336 mg
- Protein 10 g
- Calories 592.0
- Total fat 46 g
- Cholesterol 160 mg
- Saturated fat 27 g
- Total carbohydrate 41 g
- Iron 17.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 40.0