Yield: 12 servings
|3 tablespoons||Butter or marg.;melted|
|24 ounces||Cream cheese|
|⅓ cup||Dark brown sugar|
|⅓ cup||Sour cream|
|1¼ teaspoon||Vanilla extract|
|2½ teaspoon||Instant coffee|
|2½ teaspoon||Hot water|
|1¾ cup||Milk choc. chips;melted|
|¼ cup||Dark corn syrup|
To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place ¾ c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture.
Pour ½ of choc. mixture over crust. Spoon ½ of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture.
Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect.
Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min.
longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun