Caramel mocha cheesecake

Yield: 12 servings

Measure Ingredient
11 Oreo cookies;crushed
3 tablespoons Butter or marg.;melted
24 ounces Cream cheese
⅓ cup Dark brown sugar
5 teaspoons Cornstarch
3 Eggs
1 Egg yolk
⅓ cup Sour cream
1¼ teaspoon Vanilla extract
2½ teaspoon Instant coffee
2½ teaspoon Hot water
2½ tablespoon Sugar
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

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