- Prep time 25 minutes
- Total time 2 hours & 45 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Filling:
Method
Crust Preheat oven to 350°F. Grease 9-inch springform pan; set aside.
In bowl, stir together cookie crumbs, butter and sugar until moist. Using your hands, press mixture into bottom of prepared cake pan; bake for 12 minutes. Set aside.
Filling In microwaveable bowl, heat cream with instant coffee on high for 30 seconds; set aside.
In bowl, using electric mixer on high speed, beat cream cheese until smooth. Reduce speed to medium; beat in eggs, one at a time. Beat in reserved cream mixture, the flour, sugar, cinnamon and salt until combined.
Place chocolate in large microwaveable bowl; heat on high in 30-second intervals, stirring after each, until chocolate is melted and smooth.
Drizzle chocolate into cream cheese mixture, stirring with spatula until smooth. Scrape onto reserved Crust. Bake until filling is set, 50 to 55 minutes. Let cool completely before unmolding, at least 1 hour. Sprinkle with cocoa powder and top with blackberries and white chocolate shavings. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or sliced and individually wrapped in plastic wrap in airtight container and frozen for up to 3 months.)
Nutritional facts Per serving: about
- Calories 890
- Total fat 69 g
- Saturated fat 37 g
- Cholesterol 220 mg
- Sodium 545 mg
- Total carbohydrate 68 g
- Fibre 2 g
- Sugars 54 g
- Protein 13 g
- Iron 3.9 mg
